Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower ((2.5 to 3 pounds, chopped))
  • 3/4 cup water ((or more if cooking longer))
  • 2 cloves garlic (, minced)
  • 1/2-1 teaspoon fine sea salt (, to taste)
  • black pepper (, to taste)

Instruction

  • Combine the cauliflower, water, and garlic the bowl of a slow cooker, cover with the lid, and set to cook on high for 3 hours, or low for 6 hours. (For longer cooking times, use more water to prevent burning then drain the cauliflower before mashing.)
  • When the cauliflower is tender, use an immersion blender or potato masher to mash the cauliflower until smooth. Season with salt and pepper, to taste, (I use a full teaspoon to mimic traditional mashed potatoes) and add any other herbs you like, such as fresh thyme or rosemary. 
  • Use the slow cooker to keep the mashed cauliflower warm until ready to serve. 
  • Leftovers can be stored in an airtight container for up to a week.