Slow Cooker Garlic Cauliflower Puree
This recipe is the antithesis of who I am - at least, that’s what I thought. As a proud Irish-American I take potatoes very seriously. I have a hierarchy of potato preparations: Twice Baked are at the top, closely followed by mashed, which is why this mashed potato alternative was something I was skeptical of at first. I also hate cauliflower, which makes it all the more shocking how much I love this dish—so much so that I will actually be making it INSTEAD of mashed potatoes for Thanksgiving.
Wild, I know. Let me explain why you should give this Cauliflower Puree a chance. A slow cooker recipe is great for the holidays, when you’ll be doing a million things at once with no time to be standing over a stove. Unlike potatoes, which can be finicky and build up starch if they’re over processed, this cauliflower only gets silkier and smoother the more you process it. The crème fraiche adds a fluffy lightness. Oh, and it’s healthier. Thank you for coming to my Ted Talk.
· 3 pounds cauliflower florets
· 1 cup chicken broth
· 2 tablespoons butter
· 5 garlic cloves- peeled
· ½ cup freshly grated parmesan cheese
· ½ cup crème fraiche
· 1 tablespoon chive-finely chopped
· Freshly cracked black pepper
1. Combine the cauliflower, chicken broth, butter, and garlic cloves in a slow cooker. Set to high heat and cook for 3 hours or until cauliflower is fork tender.
2. Transfer the cooked cauliflower to the bowl of a food processer or blender and process until smooth. If you do not have a food processer you can thoroughly mash the cauliflower with a wooden spoon.
3. Fold the parmesan and crème fraiche into the cauliflower until smooth and fluffy. Season to taste with salt and freshly cracked pepper.
4. Garnish with chives and serve warm.