Six Pin Drop Pines

 

Slow Cooker Wisconsin Cauliflower

 

2 tablespoons unsalted butter

1 medium onion, coarsely chopped

2 tablespoons flour

3 cups milk

1 head cauliflower, broken into florets

1 quart low-sodium chicken broth

2 cups shredded cheddar

1 tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon EACH cayenne pepper, curry powder and white pepper

 

Gently sauté onions in butter, stirring constantly, until onions become clear and tender. Whisk in flour. When mixture becomes smooth and bubbly, whisk in milk and bring to a boil. Add to slow cooker with cauliflower, broth and seasoning. Cover and cook on low at least 3 to 4 hours. At this point you can mash the cauliflower with a potato masher, or run through the soup with an immersion blender until smooth. Add cheese and stir until melted. Serve hot with fresh parsley, hot sauce or extra cheddar as a garnish.