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

TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD: 6 servings

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 and make 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

1. Place melted butter and onion in a 4- or 5-qt. slow cooker. Add cauliflower; cook, covered, on high 3-4 hours or until cauliflower is tender.
2. Process in batches in a food processor to desired consistency. Add the next 6 ingredients and process until blended. If desired, serve with additional rosemary and pepper.

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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