Ingredients

The following ingredients have 5 Servings
  • 1 1/2 lbs of cauliflower florets (I bought mine at Costco they were already cut up and washed)
  • 4 peeled whole garlic cloves
  • 1 bay leaf
  • 1 tsp kosher salt, divided
  • 1 Tbsp olive oil
  • 1/4 cup Parmesan cheese
  • Salt and pepper to taste
  • Chopped chives, for serving

Instruction

  • Place cauliflower florets into the slow cooker.
  • Fill slow cooker with water until it covers cauliflower.  Add a bay leaf to the water.
  • Dump in the garlic cloves and 1/2 tsp of salt.
  • Cover and cook on HIGH for about 4 hours, or until cauliflower is very tender or LOW for about 6 hours.
  • Remove lid and drain off all water (I placed mine in a colander).  Discard the bay leaf.
  • Place cauliflower back into slow cooker and add in the olive oil and Parmesan and 1/2 tsp of kosher salt.  Mash using a potato masher until desired consistency is reached. Or alternately, you can pour cauliflower into food processor or blender and puree (that’s what I ended up doing).
  • Salt and pepper to taste and garnish with chives.  Serve!