The Ultimate Low-Carb Comfort Food
Say hello to your new favorite side dish! This Slow Cooker Mashed Cauliflower is so unbelievably creamy and satisfying, you’ll forget all about potatoes. It has that rich, velvety texture you crave, but without the carbs. We let the slow cooker do all the heavy lifting, gently steaming the cauliflower until it’s perfectly tender and ready to be whipped into a dreamy, buttery mash. Perfect alongside a Sunday roast, a hearty stew, or any weeknight dinner, this recipe is a game-changer for healthy, effortless eating. Get ready to make this on repeat!
Ingredients
• 1 cup / 240 ml chicken broth
• 1 tsp dried minced garlic
• 6 cups cauliflower florets, from about 1 large head
• 4 tbsp / 57 g butter, softened
• ½ cup / 120 g full-fat sour cream
• ½ tsp salt, or to taste
• ¼ tsp ground black pepper, or to taste
• 3 tbsp minced fresh flat-leaf parsley, for garnish
Instructions
1. Combine the chicken broth and dried garlic in the basin of a medium slow cooker. Add the cauliflower florets, cover, and cook on Low for 4-5 hours or on High for 2-3 hours, until the cauliflower is very tender.
2. Carefully transfer the cauliflower and any remaining cooking liquid to a large mixing bowl. Use an immersion blender or a hand mixer to blend until smooth and creamy.
3. Stir in the softened butter, sour cream, salt, and pepper until well combined. Taste and adjust the seasoning as needed.
4. Garnish with fresh parsley and serve immediately.
Nutritional Information
• PER SERVING: 146 Calories ★ 12g Fat ★ 5g Net Carbs ★ 4g Protein
Pro Tips
• For a thicker, less watery mash, drain off most of the cooking liquid before blending the cauliflower.
• Elevate the flavor by adding 4 ounces of softened cream cheese or ½ cup of grated Parmesan cheese along with the butter and sour cream.
• For an even richer taste, roast a head of garlic and mash the cloves into the cauliflower instead of using dried garlic.
• Swap the chicken broth for vegetable broth to easily make this recipe vegetarian.
