Italian Cauliflower with Olives

This vegan, gluten-free side dish is as easy as they come, especially because it is made in the slow cooker. All the ingredients get thrown into the slow cooker, and come dinner time, you are ready with a delicious accompaniment to pasta or polenta. To make this even easier, I have used store-bought olive tapenade because it has the olives, pimentos, and capers all beautifully blended, but if you prefer, you could make your own to suit your tastes.

Italian Cauliflower with Olives 1 head cauliflower, cut into small florets 3/4 cup vegetable broth 1 (5 ounce) container olive tapenade 1/2 teaspoon crushed red pepper flakes 1. Mix all ingredients into the slow cooker, and cook on low for 3 to 4 hours, or until the cauliflower is tender.