My parents were in town recently to finally celebrate Christmas since we didn’t make it back to their house for the first time in….well, maybe ever! Between me and my mom and all of the other events we had hosted or helped with throughout the holiday season neither of us had much desire to prepare yet again another feast. So instead we kept it simple and headed out to eat at one of our favorite bar and grills! It’s a place where even my dad can find something he likes besides my mom’s cooking – and trust me that’s no easy feat!
Anyway, my mom and I both ended up deciding on a mini steak on the lighter menu that came with sides of whipped cauliflower and grilled zucchini (why do I spell zucchini wrong every time?! Thank goodness for spell check!). Mom decided to sub her cauliflower out for mashed potatoes and I was tempted to do the same until the server convinced me to try it!!! Thank you awesome server!!!! You were so right! I have never like cauliflower but whipped cauliflower? Yum! I had to fight mom and the kids off with my fork after they had a taste 😉
I decided that I needed to do my best to recreate this recipe and being crazy about using the crockpot like I am, it needed to be a simple yet delicious recipe that could be made start to finish in the slow cooker. This was so simple and it turned out great! I used a submersion blender to whip these up and it makes very easy work of it and is super easy to clean up. If you don’t have one they are an inexpensive and (to me) invaluable investment. This is a newer version of the one I have had for years. I use it all the time.
I am so lucky that my kids are adventurous eaters and they both loved it! My son was trying to hide the leftovers in the back of the fridge so that they would still be here when he gets home from school and needs a snack. I hope he doesn’t notice we couldn’t help but eat a little while he was gone! Think you don’t like cauliflower? Give it another chance with this simple and delicious dish!
- 1½ pounds frozen cut cauliflower
- 3 cloves garlic, peeled
- 2 cups vegetable or chicken broth
- Water, enough to cover
- For later:
- ¼ cup heavy cream
- salt and pepper to taste
- 1 teaspoon chopped parsley for garnish, totally optional
- Place cauliflower, whole peeled garlic cloves and broth in crock
- Add enough water to fully cover
- Cook on high for 2-3 hours or low for 5-6
- Drain the liquid (carefully) completely and place cauliflower back in crock
- Add cream and a little salt and pepper
- Use a submersion blender to whip until smooth
- Garnish with parsley if desired
Another note: Kick up the flavor even more. Stir in ½ cup shredded parm cheese after you whip these up!
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