Slow-Cooker Garlic-Rosemary Cauliflower Puree

Name: Slow-Cooker Garlic-Rosemary Cauliflower Puree
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Ingredients: 2 tablespoons butter, melted; 1 medium onion, chopped; 1 large head cauliflower, cut into florets; 1 package (6-1/2 ounces) spreadable garlic and herb cheese; 1/2 cup grated Parmesan cheese; 1/2 teaspoon Montreal steak seasoning; 1/4 teaspoon pepper; 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1/4 cup heavy cream, warmed; Optional: Additional minced fresh rosemary and pepper

I love this delicious fake take on mashed potatoes and it doesn't heat up my kitchen! Treat leftovers as you would leftover mashed potatoes for mock potato pancakes. —Sharon Gibson, Hendersonville, North Carolina

Ingredients

2 tablespoons butter, melted
1 medium onion, chopped
1 large head cauliflower, cut into florets
1 package (6-1/2 ounces) spreadable garlic and herb cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon Montreal steak seasoning
1/4 teaspoon pepper
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 cup heavy cream, warmed
Optional: Additional minced fresh rosemary and pepper

Directions

Place melted butter and onion in a 4- or 5-qt. slow cooker. Add cauliflower; cook, covered, on high until cauliflower is tender, 3-4 hours.
Process in batches in a food processor to desired consistency. Add remaining ingredients and process until blended. If desired, serve with additional rosemary and pepper.

Test Kitchen tips

The garlic really comes through from the cheese spread. For less garlic flavor, use only part of the spread in the recipe.

Replace the heavy cream with half-and-half cream or 2% milk for a lighter version of this recipe.

Health Tip: At only 11g carbohydrates per serving, this is a flavorful lower-carb alternative to mashed potatoes.