large head cauliflower, cut into large florets (about 6 cups/1.5 L)
Panache Genoa salami, chopped
celery stalks, diced
Granny Smith apple, cored and chopped
large onion, chopped
finely chopped fresh sage
reduced sodium chicken broth
finely chopped fresh parsley
Mix cauliflower, salami, celery, apple, onion, raisins, butter, sage and broth in greased slow cooker (4.5 to 6 L capacity). Cover and cook 2 hr. 30 min. on LOW setting. Sprinkle with parsley before serving.
Alternatively, to cook in the oven: Preheat oven to 350°F (180ºC). Mix cauliflower, salami, celery, apple, onion, raisins, butter, sage and broth in greased 13 x 9-in. (3 L) baking dish. Spread ingredients in even layer, cover and bake 40 min., until cauliflower is tender. Sprinkle with parsley to serve.
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