Crockpot season is here, for sure!
I hadn't made this recipe in a bit and thought it sounded good for us to eat this and get some cauliflower in our bodies. I even went to the store to get it for this recipe. I"m not sure where I got this recipe, and it does adapt well. It's not one of our favorite favorites, but it is card-worthy and did serve its purpose recently.
1 T veg oil
2 onions, finely chopped
chopped jalapeno pepper
4 cloves garlic, minced
1 T each cumin, oregano, chili powder
19 oz white beans
3 c broth
3 c cauliflower, cooked 4 min
1 green pepper, strips
2 c mont jack, mont jack with peppers, or cheddar sheese
4 oz cream cheese
1 can diced green chiles
In skillet heat oil. Add onions and cook until soft. Add garlic, jalapeno, cumin, oregano, and chili powder. Cook 1 min. Transfer to slow cooker. Add beans and stock and stir.
Low=8-10 hours High 4-6 hours
Stir in cauliflower, green pepper strips, mont jack, cream cheese and chiles and cook on high for 30 min or low for 1-2 hours.
Here's what I did. I cooked the onion, etc and added it to the slow cooker along with the broth and cooked it on low for 6 hours or so. I had canned white beans so I added those at that point along with the raw cauliflower, cream cheese, and diced chiles and cooked this on low for 2 hours or so.
Sadly.....no photo of this.