Thursday, March 8, 2012

Slow Cooker Garlic Cauliflower Faux Mashed Potatoes from 365 Days of Slow Cooking

Garlic Cauliflower Mashed "Potatoes" made in the slow cooker!

Slow Cooker Garlic Cauliflower Faux Mashed Potatoes from 365 Days of Slow Cooking [found on SlowCookerFromScratch.com]
  (Photo from 365 Days of Slow Cooking.)

I'm a fan of cauliflower that's mashed and served as a lower-glycemic replacement for potatoes, but I had never thought of making it in the slow cooker until I saw these Garlic Cauliflower Mashed "Potatoes" from 365 Days of Slow Cooking.  Personally, I think of recipes like this as just another delicious way to cook cauliflower rather than a substitute for potatoes, and I think cooking whole cloves of garlic with the cauliflower sounds like a tasty way to bump up the flavor.

Get the complete recipe for Garlic Cauliflower Mashed "Potatoes" from 365 Days of Slow Cooking.

9 comments:

  1. Not a big fan of cauliflower, but I think I will give this a try!

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  2. I do love the mashed cauliflower variations and it sounds great with garlic. My favorite version has goat cheese, which you could use in this one at the end as well.

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  3. thanks for featuring my recipe!

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  4. Oh, I'm going to try this. Maybe with the cauliflower that is in my fridge right now. I still have a great chicken dish in the freezer that works really well with mashed cauliflower. No, mashed cauliflower doesn't taste like mashed potatoes, but I do like to use it as a replacement for mashed potatoes and I just dump the chicken or meat and lots of sauce on top of it. BF is a big fan of polenta so in such a case he always gets the main course with polenta.

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  5. Susanne, hope you enjoy it. I am quite a fan of various forms of mashed cauliflower, but I am a fan of cauliflower in general!

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  6. I've followed the cooking instructions and have some comments: The cauliflower parts that were covered in water cooked quicker than the others. If I make mashed cauliflower in the slow cooker again, I'll make sure that all cauliflower florets are submerged in water. The water-salt ratio was perfect so I will have to adjust the amount of salt if adding more water.
    I've also noticed that the florets changed color after a long period of cooking. Still tasty, though!
    I've added butter flavor instead of the butter, added no milk and mashed the garlic cloves too.
    I like mashed cauliflower and I only serve it with meat dishes that come with a lot of sauce. Also, so far I've only cooked it for myself. For these reasons, I like to keep my mashed cauliflower quite plain rather than adding yummy but high caloric ingredients such as butter, cheese, etc. I sometimes add freh herbs and spices, though, depening on the dish I eat it with.
    I froze the resulting broth and intend to use it as a base for soup.

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  7. Sue, thanks for sharing your thoughts on the recipe. (And I love the idea of saving the broth for soup!)

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