This super-simple recipe produces a flavorful and creamy dish. The roasted garlic produces so much flavor that you don’t have to season the mashed vegetables with a lot of butter or salt, as you would with more traditional mashed potatoes.
Makes 6 to 8 servings.
Two 14-oz bags of frozen cauliflower florets
Hot water to cover
1 small head of garlic, roasted
1 tablespoon olive oil
1/4 to 1/2 cup heavy cream
Salt and pepper to taste
1. Put the cauliflower in the slow cooker and add hot tap water until the florets are just covered. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours until cauliflower is tender. Drain the cauliflower and put it in a bowl.
2. Add the roasted garlic cloves and the oil, and mash with a potato masher or puree with an immersion blender, mashing to desired consistency. Stir in 1/4 cup of the heavy cream, adding more if desired for taste and consistency. Season with salt and pepper.