Yield: Serves 6 | Prep Time: 5 minutes | Cook Time: 6 hours on Low or 3 hours on High
I have nothing against potatoes. When the holidays roll around, I serve a minimum of three different types of potatoes—and that’s only after my husband’s convinced me to abandon a few others. This cauliflower alternative is so easy because it still has that soft, fluffy texture everyone loves, but it isn’t nearly as heavy.
INGREDIENTS
1 head cauliflower, cut into bite-size florets
6 cloves garlic, peeled
1 cup vegetable broth
3 tablespoons unsalted butter
1/4 cup minced fresh parsley, plus extra for garnish
Salt and pepper to taste
DIRECTIONS
1. Spray the insert of a 6-quart slow cooker with cooking spray.
2. Place the florets in the slow cooker and top with the garlic cloves, vegetable broth, and enough water to cover the cauliflower, about 4 to 6 cups.
3. Cover and cook for 6 hours on Low or for 3 hours on High. Drain the water and broth and return the cauliflower to the slow cooker. Toss in the butter and use an immersion blender or hand blender to mash.
4. Mix in the parsley, salt, and pepper. Garnish with additional parsley. Keep warm until ready to serve.