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Add the diced white onion and olive oil to the bottom of a 6-quart slow cooker. Then, add in the heavy cream and water. Stir the water and the cream together. Add in the arrowroot powder and stir well.
Add in the wild-caught cod. It is best if you add the fish in frozen as it gives it a slight cushion from the low cook time of the slow cooker. Sprinkle the mixture with kosher salt, black pepper, and paprika. Add in the cauliflower florets, which have been cut into 2″ to 2 ½” pieces. Set the slow cooker on high heat for 4 hours.
While the chowder is cooking, prepare the topping. Combine finely diced celery, red onion, and sliced green onion. Once the time has elapsed on the chowder, divide it among the bowls and top it with the celery mixture.
Top each soup with a crack of fresh pepper. Serve hot! Refrigerate any leftover portions.