Firstly, if you like a bit of crunch to your cauliflower then pop it straight into the slow cooker raw. If you like them softer, then blanch them for 10 minutes in boiling water, drain and add to the slow cooker.
Now chuck in the remaining ingredients except the paprika, cover and cook on low for 2 hours without stirring.
Remove the bay leaf, serve and top with a dash of paprika.