large head cauliflower, cut into large florets (about 6 cups/1.5 L)
4 oz
Panache Genoa salami, chopped
125 g
2
celery stalks, diced
1
Granny Smith apple, cored and chopped
1
large onion, chopped
1/3 cup
raisins
75 mL
2 tbsp
butter, soft
30 mL
1 tbsp
finely chopped fresh sage
15 mL
1/4 cup
reduced sodium chicken broth
60 mL
1/4 cup
finely chopped fresh parsley
60 mL
Method
Step 1
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.
Step 2
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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