Slow cooker mashed cauliflower is the creamy, velvety side that makes you forget about potatoes altogether. Cauliflower florets simmer until meltingly tender, then blend with butter, sour cream, and garlic into a mash so rich it hardly believes it's low-carb.
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 (1440 ml) cauliflower florets, from about 1 large head
• 4 tbsp / 57 g (2.01 oz) butter, softened
• ½ cup / 120 g (4.2 oz) full-fat sour cream
• ½ tsp salt, or to taste
• ¼ tsp ground black pepper, or to taste
• 3 tbsp (45 ml) 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 (0.42 oz) Fat ★ 5g (0.18 oz) Net Carbs ★ 4g (0.14 oz) 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.
FAQ
Q: How do I make my mashed cauliflower less watery
A: For a thicker, less watery mash, the pro tip is to drain off most of the cooking liquid from the slow cooker before you blend the cauliflower.
Q: Can I add cheese to this mashed cauliflower recipe
A: Absolutely! To make it extra cheesy and flavorful, you can add 4 ounces of softened cream cheese or ½ cup of grated Parmesan cheese when you stir in the butter and sour cream.
Q: Is this slow cooker mashed cauliflower vegetarian
A: Yes, you can easily make this recipe vegetarian. Simply swap the chicken broth for an equal amount of vegetable broth.
Q: What can I serve with mashed cauliflower
A: This creamy mashed cauliflower is a versatile side dish perfect alongside a Sunday roast, hearty stews, grilled chicken, steak, or any weeknight dinner where you would typically serve mashed potatoes.
Pro Tips
- Drain off most of the cooking liquid before blending if you want a thicker, less watery mash — you can always stir a splash back in.
- For extra richness, blend in 4 ounces of softened cream cheese or 1/2 cup of grated Parmesan along with the butter and sour cream.
- Roast a head of garlic and mash the soft cloves into the cauliflower instead of using dried garlic for a rounder, sweeter flavor.
- Swap the chicken broth for vegetable broth to make the mash vegetarian without changing anything else.
- Blend with an immersion blender or hand mixer while the cauliflower is still hot — it smooths out far more easily than when cooled.
Frequently Asked Questions
Is slow cooker mashed cauliflower keto-friendly?
Yes — a serving lands around 8 g carbs (about 5 g net) with 12 g fat and 4 g protein, a fraction of what the same bowl of mashed potatoes would cost you.
Can I make mashed cauliflower ahead of time?
Yes. Blend it, cool it, and refrigerate for up to 3 days. Rewarm gently in a saucepan or the slow cooker with a splash of broth to loosen, then add the parsley garnish fresh.
How do I keep the mash from turning watery?
Cook the cauliflower until just very tender rather than falling apart, and drain off most of the cooking liquid before blending. Thicken a too-soft mash by simmering it uncovered for a few minutes.
Can I freeze mashed cauliflower?
You can, though the texture softens slightly on thaw. Freeze in portions, thaw overnight in the fridge, and rewarm while stirring vigorously to bring back the creaminess.
Recipe card below.
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Slow Cooker Mashed Cauliflower
Ingredients
Method
- 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.
- 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.
- Stir in the softened butter, sour cream, salt, and pepper until well combined.
- Taste and adjust the seasoning as needed.
- Garnish with fresh parsley and serve immediately.
