Slow-Cooker Garlic-Herb Mashed Cauliflower
Cauliflower is the ideal low-carb, low-cal substitute for potatoes, which is why we use it in everything from cheesy gratins to "tater" tots. So when we discovered this slow-cooker garlic-herb mashed cauliflower, it quickly became our favorite side dish.
1 head cauliflower, cut into bite-size pieces
5 garlic cloves, smashed and peeled
4 cups vegetable broth
3 tablespoons butter, cut into cubes
⅓ cup Greek yogurt
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 teaspoon garlic powder
Salt and freshly ground black pepper
1. Place the cauliflower, garlic and broth inside the slow cooker. The cauliflower should be fully covered with broth. If it isn’t (it can vary based on the size and shape of your slow cooker), add a little water until it is.
2. Turn the slow cooker on high and cook until the cauliflower is very tender, 2½ to 3 hours. Drain the cauliflower and garlic through a strainer, reserving ½ cup of the broth.
3. Use a potato masher or large fork to coarsely mash the cauliflower. Once it’s coarsely mashed, add the butter and yogurt, and mash until relatively smooth (if it’s too stiff, ladle in up to ½ cup of the reserved cooking broth).
4. Stir in the chives, parsley, rosemary and garlic powder. Season with salt and pepper. Serve warm.