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Slow Cooker Garlic Mashed Cauliflower
I have nothing against potatoes. When the holidays roll around, I serve a minimum of three different types of potatoes—and that’s only after my husband’s convinced me to abandon a few others. This cauliflower alternative is so easy because it still has that soft, fluffy texture everyone loves, but it isn’t nearly as heavy.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: Serves 6
- Category: Sides & Sauces
Ingredients
Scale
- 1 head cauliflower, cut into bite-size florets
- 6 cloves garlic, peeled
- 1 cup vegetable broth
- 3 tablespoons unsalted butter
- 1/4 cup minced fresh parsley, plus extra for garnish
- Salt and pepper to taste
Instructions
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Place the florets in the slow cooker and top with the garlic cloves, vegetable broth, and enough water to cover the cauliflower, about 4 to 6 minutes.
- Cover and cook for 6 hours on Low or for 3 hours on High. Drain the water and broth and return the cauliflower to the slow cooker. Toss in the butter and use an immersion blender or hand blender to mash.
- Mix in the parsley, salt, and pepper. Garnish with additional parsley. Keep warm until ready to serve.
