Slow-Cooker Garlic-Rosemary Cauliflower Puree

  Side Dishes

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.

Slow-Cooker Garlic-Rosemary Cauliflower Puree

Average Rating: 1

TOTAL TIME: Prep: 15 min. Cook: 3 hours
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

Instructions

  • 1. 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.
  • 2. 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.

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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