Cheesy White Chili with Cauliflower

For the last few weeks whenever I ask my husband what he'd like on the menu, he asked for this particular recipe.  It did not sound appealing to me in the least but I figured I should probably just make it already.  I was pleasantly surprised by the result, everyone ate it without complaint, even our 9 month old!  I got the recipe from (the usual) 125 best Vegetarian Slow Cooker Recipes, and just made a few minor adjustments.  We had it with a simple green salad and some delicious garlic french bread.

Cheesy White Chili with Cauliflower

Olive oil

2 finely chopped onions

5 cloves minced garlic

1 1/2 tbsp cumin

1 tbsp oregano

1 1/2 tbsp chili powder

4 cups cooked white kidney beans, divided

4 cups vegetable stock

3 cups cauliflower, cooked for 4 minutes in boiling water

2 minced jalapeno peppers

1 diced green pepper

3 cups shredded Monteray Jack cheese

1/2 block of cubed cream cheese

1 can chopped green chilies

*Mash 1/2 of the beans in a large bowl

*Heat oil over medium heat, add onion and garlic, and cook until softened

*Add spices and cook for 1 more minute

*Transfer to slow cooker and add beans and vegetable stock

*Cook on low for 8-10 hours

*Stir in cauliflower, peppers, cheeses and chilies and cook on high for 30 more minutes