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SERVES: 6
COOKING TIME: 6 to 8 hours on Low or 4 to 6 hours on High
SLOW COOKER SIZE: 4 to 7 Quarts
1 onion, chopped fine
2 garlic cloves, minced
1 teaspoon canola oil
Pinch ground nutmeg
Pinch cayenne pepper
6 cups vegetable broth, plus extra as needed
1 large head cauliflower (3 pounds), cored and cut into 1-inch florets
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Salt and pepper
2 tablespoons unsalted butter
1/2 teaspoon sherry vinegar
1/2 cup half-and-half
2 tablespoons minced fresh chives
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 KabalCDM
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