2 heads cauliflower (chopped raw to resemble grains of rice)
1½ cups vegetable broth (chicken or beef is also good)
½ cup grated parmesan cheese
Garlic salt and pepper, to taste
1 cup frozen green peas, for optional garnish
Set slow cooker on high setting. Add chopped cauliflower, vegetable broth, Parmesan cheese and seasoning to slow cooker. Stir with large spoon to combine all ingredients. Cover slow cooker 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.