Slow Cooker Cauliflower Casserole

Ingredients and Weight: - Cauliflower: 1 large head (about 2 pounds) - Unsalted butter: 1/2 cup (1 stick) - All-purpose flour: 1/2 cup - Milk: 3 cups - Sharp cheddar cheese, shredded: 1 1/2 cups - Gruyere cheese, shredded: 1 cup - Salt and black pepper, to taste

Preparation Time: - 15 minutes

Cooking Time: - 6-8 hours on low in a slow cooker

Difficulty Level: - 2 (easy)

Preparation Method Steps:

1. Remove the florets from the cauliflower and cut them into bite-sized pieces.
2. In a large bowl, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
4. Stir in the cheddar and Gruyere cheeses until melted. Season with salt and black pepper to taste.
5. Add the cauliflower florets to the sauce and stir to coat.
6. Transfer the mixture to a large slow cooker.
7. Cook on low for 6-8 hours, or until the cauliflower is tender.

Nutritional Information: - Calories: 350 per serving - Fat: 20 grams - Protein: 20 grams - Carbohydrates: 30 grams - Fiber: 5 grams

Dish Characteristics: - Creamy and cheesy - Rich and flavorful - Comforting and satisfying

User Comments: - "This casserole was a hit at our dinner party! The cauliflower was perfectly cooked and the sauce was so delicious." - Jennifer - "I love the combination of cheddar and Gruyere cheeses. It gives the casserole a rich and nutty flavor." - Sarah - "This is a great way to use up leftover cauliflower. It's easy to make and tastes amazing." - Michael

Special Precautions and Tips: - To prevent the casserole from becoming watery, make sure to drain any excess liquid from the cauliflower before adding it to the sauce. - If you don't have a slow cooker, you can bake the casserole in a 350°F oven for 45-60 minutes, or until the cauliflower is tender. - You can add other vegetables to the casserole, such as chopped broccoli, carrots, or peas.