Slow Cooker Recipe

Creamy Cauliflower Rotini

Creamy Cauliflower Rotini

Creamy Cauliflower Rotini is rated 3.5 / 5 based on 24 votes.

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Preparation time:
Slow Cooker Size 4L+
Serves: 8
Cooking time:


  • 3 cups cauliflower florets
  • 3 cups liquid vegetable stock
  • 19 oz (550g) cannellini beans
  • 1 cup chopped red capsicum
  • 1 cup chopped carrots
  • 1 cup onion finely chopped
  • 1 teaspoon ground cumin
  • teaspoon pepper
  • teaspoon salt
  • 2 tablespoons (all-purpose) plain flour
  • 1 cup grated white cheddar cheese
  • 1 cup frozen peas
  • 4 oz (110g) block of cream cheese
  • 2 tablespoons finely chopped jalapeno chili
  • 9 cups rotini pasta
  • 24 cups boiling water


  • In a 4-5L slow cooker, mix the cauliflower, vegetable stock, cannellini, capsicum, carrot, onion, cumin, pepper, salt, and flour. Cover the cooker
    and cook on low for 8-10 hours or on high for 4- 4 hours.
  • Measure flour in a small bowl and add the cheddar cheese. Toss this mix until coated and then add to the cauliflower mixture. Stir.
  • Add the next three ingredients and stir well. Cover and cook on high for about 30 minutes until sauce is thickened slightly.
  • In a large uncovered pot, cook the pasta in boiling water and add salt for 10-12 minutes. Stir occasionally until tender but firm. Drain and return
    the pasta to the pot and add the cauliflower mixture. Toss until coated.
  • Recipe End

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