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It seems like cauliflower is quite trendy lately. It’s awesome because it can give you the feeling like you’re eating mashed potatoes with literally a fraction of the calories! I almost ate this entire thing by myself…no guilt though right??? It is cauliflower, after all 🙂
Garlic Cauliflower Mashed Potatoes (slow
cooker)
cooker)
Makes 4-6 servings
Ideal slow cooker: 3 quart
Cooking time: 2-3 hours on high or 4-6
hours on low
hours on low
1 head of cauliflower
3 cups water
4 large garlic cloves, peeled
1 tsp salt
1 bay leaf
1 Tbsp butter
Milk (if needed)
Salt and Pepper
1. Cut the cauliflower into florets and place in the slow cooker.
2. Add in the water, garlic cloves, salt and bay leaf.
3. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
4. Remove the garlic cloves and bay leaf. Drain the water.
5. Add in the butter and let it melt.
6. Use a potato masher to mash the cauliflower or if you want to use an immersion blender to make it more creamy
you can do that. If it needs milk add it in a tablespoon at a time.
you can do that. If it needs milk add it in a tablespoon at a time.
7. Salt and pepper to taste. Serve with chives or green onions.
*you could totally make this recipe on the stove top too! Just bring the water to a boil, add in the cauliflower, garlic cloves, salt and bay leaf. Then cook over medium heat until the cauliflower is tender. Remove the garlic and bay leaf and drain the water. Add in the butter with the cauliflower and let it melt. Use a potato masher or even a mixer to mash the cauliflower to the desired consistency. If it needs milk, add one tablespoon at a time. Salt and pepper to taste and serve!
Check out these other great healthy favorites! (click on the picture to get to the recipe)
Would this be ok if it was doubled? Would even the water be doubled? I’m thinking for Easter…thank you!
Yes you can double it. You probably don’t need to double the water.
Will this freeze well?
I’m not sure. I don’t think it would. I think it would be too watery when it’s thawed.
These don’t come out too runny? Usually I steam my cauliflower and then ring out almost two cups of water and it’s a chore! This recipe sounds so much easier, but seems like a lot of water. Do they come out fluffy?
I try to drain off as much water as possible. But yes there is some liquid in them. I don’t know if I would call the consistency fluffy.
Then, how do they look so thick in the picture?
I have made this many times, prefer it over potatoes…….
That’s so nice to hear, John!
I made your other recipes and I loved them – I'm sure I'll love this too! Can't wait to try it!
Mica
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I often make this on the stove top, but I like to add fat-free cream cheese for that creamy flavor. The first time I made it I didn't tell my boyfriend that it was cauliflower. He loved it and asked for seconds on the "mashed potatoes!"
Carrots! Great idea! Glad it worked for you 🙂
I made this and left in the garlic and added some carrots, great for fall!
Lali, nope! Just mash the garlic in with the cauliflower!
Yummmm
Do the garlic coves have to be removed? I love garlic and it seems like a shame to waste it.
I've heard this is better for you than potatoes
I am totally going to have to try this one!