Crock Pot Cauliflower with Lemon and Parmesan Cheese

This was a last minute addition to our Thanksgiving menu. It's delicious.

Here's what you'll need:
A  Crock Pot large enough to hold the florets of a head of Cauliflower.

1 (1 1/2 lb. head of Cauliflower) Trimmed to the Florets only. It should be 6 Cups.
1 TBS Butter
3 Garlic Cloves, minced.
1/2 tsp of Lemon Zest
2 TBS Fresh Lemon Juice
1/2 C Water
4 TBS Fresh chopped Parsley, divided.
1/4 C Grated Parmesan Cheese

Place the Cauliflower in a Large Mixing Bowl.

In a small Saucepan on Medium Heat:
Butter, until melted.

Add:
Garlic
Cook until tender.

Add:
Lemon Juice
Water

Pour this mixture over the Cauliflower.

Top with:
1 TBS Parsley
Lemon Zest

Stir gently to combine well.
Transfer to the Crock Pot.
Cover and cook on Low for 4 hours, stirring occasionally.

Transfer to a Serving Bowl.
Sprinkle with remaining Parsley.
Parmesan Cheese.

Serve Hot.

Enjoy!
Peace in the Kitchen!