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Slow-Cooker Garlic-Rosemary Cauliflower Puree

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
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    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

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.
    Nutrition Facts
    2/3 cup: 245 calories, 20g fat (12g saturated fat), 54mg cholesterol, 386mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 6g protein.

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