Slow Cooker Spiced Cauliflower

My second dish using a slow cooker (not counting soup and dessert).  While typing this post, I realize that I can actually add garbanzo beans.  Oh well, will sure to remember it the next time I make this.  Just add 1 can of garbanzo beans (drain) into the mixture if you like (to make it a one dish meal).  Since the day I made this was Monday, so it was a meatless Monday dish for us.  I am trying to cook more meatless meal again (need to lose some extra weight!) since I have not been too discipline lately.  We really enjoy this easy vegetarian dish and hope you like it too!

Ingredients:

1 large cauliflower, cut into pieces
1 cup frozen peas and carrots
1/2 green bell pepper, diced
1/2 yellow onion, sliced
2 cloves of garlic, minced
1 1-inch piece of fresh ginger, minced
4 Tbsp. butter, cut into 1 Tbsp. each
2 frozen cubes of coconut milk (or about 1/4 cup)

Spices:
1 Tbsp. coriander powder
1 Tbsp. cumin powder
1/2 Tbsp. cayenne pepper
1/2 Tbsp. fennel seeds powder
1/2 Tbsp. turmeric powder
Dashes of white pepper
1/2 Tbsp. sea salt + 1/2 Tbsp. rock salt (or 1 Tbsp. sea salt)

3 hours later, add in coconut milk

Method:

In a 4 -quart slow cooker, add in all the ingredients except coconut milk and butter.  Give it a stir to mix the spices evenly, then add in the butter in 4 corners and turn it to low and cook for 4 hours.  At 3 hours mark, add in the coconut milk.  Garnish with cilantro (optional) to serve with brown rice.