The holidays are right around the corner and this Slow Cooker Garlic Herb Mashed Cauliflower will surely be a hit in place of regular potatoes!
See I’m one of those people who would rather eat my daily amount of carbs in the form of edible cookie dough or the numerous amounts of sweet treats that adorn our holiday tables. I have big plans for the carb laden Paleo desserts this year so I figured I would lighten up your standard mashed potatoes to make room for the fun stuff. You’re welcome.
You won’t miss the potatoes though, I promise. The cauliflower takes its place beautifully with its creamy fluffy self studded with garlic and fresh herbs.
It’s cozy and festive enough for Thanksgiving and Christmas but fuss-free enough to make it a staple throughout the week any time of the year. I usually grill up a steak to go with it which is always great. Steak and
potatoes cauliflower, so original huh? 🙂
- 1 large head cauliflower
- 6 cloves garlic, peeled
- 4 tablespoons minced herbs ( I used rosemary, sage, thyme, and parsley)
- 1 cup vegetable broth
- 4-6 cups water
- 3 tablespoons butter or ghee
- Salt, to taste
- Peel the leaves from the cauliflower and cut into medium florets. Place in your slow cooker and top with garlic cloves, vegetable broth, and enough water to cover the cauliflower.
- Cook on low heat for 6 hours or high heat for 3. Drain the water and broth and add the cauliflower back to the slow cooker. Toss in the butter and use an immersion blender or hand blender to mash. Season with salt to your taste and mix in fresh herbs. Set on keep warm until ready to serve.