Here’s another side dish that would be great to take to a potluck. These tender bits of cauliflower would be a creamy complement to any grilled or slow-cooked barbecue meat—like the BBQ Apple Pulled Pork or Greek Peperoncini Beef Lettuce Wraps.
Prep time 15 minutes
2 large heads cauliflower, trimmed and cut into bite-sized florets
4 cloves garlic, minced
1 lemon, zested and juiced
1/2 teaspoon sea salt
4 green onions, thinly sliced (both white and green parts)
1/2 cup (120 ml) chicken or vegetable broth
1/2 cup (115 g) Paleo-Friendly Mayonnaise
4 teaspoons fresh chopped dill (or 1/2 teaspoon dried)
1 Place the cauliflower florets in a 4-quart (3.8 liter) slow cooker. Add the garlic, 1 teaspoon grated lemon zest, salt, and half of the sliced green onions to the slow cooker. Stir to distribute the seasonings. Pour the chicken broth into the cooker, near one of the edges.
2 Cover and cook on low for 4 to 5 hours, stirring once halfway through cooking (if possible), until the cauliflower is cooked through, but not mushy. Turn the slow cooker off and keep the cauliflower warm while you make the dressing.
3 In a small bowl, combine the mayonnaise, 4 teaspoons lemon juice, dill, and half of the remaining chopped green onions. Mix well.
4 Remove the cauliflower from the slow cooker with a slotted spoon and place it in a serving bowl. Discard the cooking liquid. Pour the dressing over the cauliflower and stir gently to coat everything evenly. Taste, and add a pinch or two of salt if necessary.
5 Serve warm or at room temperature.