You won’t miss potatoes, I promise. This cauliflower takes their place beautifully with its creamy, fluffy self, studded with garlic and fresh herbs.
It’s cozy and festive enough for Thanksgiving and Christmas but fuss-free enough to make it a staple throughout the week any time of the year. I usually grill up a steak to go with it which is always great. Steak and potatoes cauliflower, so original huh?
It’s cozy and festive enough for Thanksgiving and Christmas but fuss-free enough to make it a staple throughout the week any time of the year. I usually grill up a steak to go with it which is always great. Steak and potatoes cauliflower, so original huh?
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 3 hours |
|
|
|
|
You won’t miss potatoes, I promise. This cauliflower takes their place beautifully with its creamy, fluffy self, studded with garlic and fresh herbs.
It’s cozy and festive enough for Thanksgiving and Christmas but fuss-free enough to make it a staple throughout the week any time of the year. I usually grill up a steak to go with it which is always great. Steak and potatoes cauliflower, so original huh?
|
Ingredients
- 1 large head cauliflower
- 6 cloves garlic, peeled
- 4 tablespoons herbs, minced ( I used rosemary, sage, thyme, and parsley)
- 1 cup Vegetable Broth
- 4-6 cups Water
- 3 tablespoons Ghee
- Sea salt, to taste
Servings: people
Units:
Instructions
- Peel the leaves from the cauliflower and cut into medium florets. Place in your slow cooker and top with garlic cloves, vegetable broth, and enough water to cover the cauliflower.
- Cook on low heat for 6 hours or high heat for 3.
- Drain the water and broth and add the cauliflower back to the slow cooker. Toss in the butter and use an immersion blender or hand blender to mash. Season with sea salt to your taste and mix in fresh herbs.
- Set on keep warm until ready to serve.
Recipe Notes
From Wicked Spatula.
Share this Recipe
