Garlic Mashed Cauliflower {Slow Cooker Style}

Posted by Kaylie Kipe on | 0 Comments

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Did you play MASH when you were a kid? Oh man, great times were had as your fortunes were built and destroyed, oscillating between owning a mansion after marrying {insert name of cute boy} and living in a shack as a crazy cat lady...

Wait, maybe the cat lady thing wasn't a part of MASH, but it totally should have been, right? Speaking of which, I got a cat recently! And by 'recently', I mean about a month ago. And by cat, I mean 6 month old that is only ever one of two things: 1) Incredibly sweet, cuddly and sleepy or 2) Meowing, in the saddest tone possible, as if we never {ever ever} play with her or feed her enough. I assure you that we do both.

But I digress and promise to stay on topic from here on out! {Except to say that I will likely talk about her pretty much all the time moving forward, as she takes up about 50% of my brain now} The whole thing about MASH was to get to the recipe of the day: Mashed Cauliflower! I know, I held off making this for a year or so after seeing it start to go 'round the internets for the same reason you are. It can't possibly be as amazing as true mashed potatoes and why destroy that which you love most?

Okay, maybe I'm the only person that holds mashed potatoes in such high regard.* But the idea remains the same; mashed cauliflower sounds healthy and probably not at all tasty. And that, dear {soon to be} veggie-loving friends, is where you are partially wrong. I say 'partially' because I'd obviously be lying if I said it wasn't healthy because it totes is, which is 90% of the appeal. It is tasty though, pinky-swear! {Hey, I'm channeling my inner 12 year old, deal with it!}

A quarter of the recipe comes out to roughly 80 calories. I add a bit of butter and serve with fish. You'll never miss the potatoes...when you have all of those leftover calories for ice-cream!


  • 1 head of cauliflower, floreted
  • 2 tbsp minced garlic
  • Salt & pepper
  • 1 cup vegetable broth
  • Enough water to cover the cauliflower
  • 2 tbsp butter or margarine


  1. Combine all but the last ingredient in a slow cooker and cook on high for 3 hours or low for 6 hours.
  2. Drain all liquid from the cauliflower {careful - don't burn yourself!}.
  3. Add the butter or margarine to the cauliflower and blend with an immersion blender until the consistency of mashed potatoes.

* I saved this little tangent about my love for mashed potatoes until after the recipe. This recipe is great and I highly encourage you to give it a try - it's a great, every day stand-in for mashed potatoes, as it is super low calorie and packed with veggies. That said, my brother-in-law makes mashed potatoes that inspire dreams. No joke, I start talking about them in October and ramp up my mashed potato discussions to the extreme until I get to eat them at Thanksgiving. My Thanksgiving dinner tends to mostly consist of what I call 'mashed potato sandwiches'. Naturally, those are the dreamy, cheesy garlic mashed potatoes sandwiched within a roll. Mmmm, being a vegetarian is the best!

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