Source: Adrienne Meier, Ocean Mist Farms

Ingredients

2 heads Cauliflower (chopped raw to resemble grains of rice)
1 1/2 cups of vegetable broth (chicken or beef is also good)
1/2 cup grated parmesan cheese
garlic salt and pepper to taste
1 cup of frozen green peas (for optional garnish)

Directions

Set crock pot on high setting.

Add chopped Cauliflower, vegetable broth, parmesan cheese and seasoning to crock pot. Stir with large spoon to combine all ingredients.

Cover crock-pot with lid and cook for three hours but no longer than four hours. When done, add frozen Peas to Cauliflower risotto and toss Peas into hot Cauliflower. Serve with grated parmesan cheese.