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Easy Slow Cooker Whipped Cauliflower Recipe
Cauliflower… it’s not just for raw veggie trays! Try this Easy Slow Cooker Whipped Cauliflower Recipe to serve with your favorite main dishes. After discovering this amazingly simple and healthy side dish, you’ll want to pair it with every meal that you can!
Course Side Dish
Cuisine American
Prep Time 15 minutes minutes
Cook Time 3 hours hours
Total Time 3 hours hours 15 minutes minutes
Servings 4 people
Calories 121 kcal
1 1/2 pounds frozen or fresh cauliflower florets 3 cloves garlic peeled Water enough to cover the cauliflower 1/4 cup heavy cream ¼ cup parmesan cheese Salt and pepper to taste Butter to top the cauliflower, optional 1 teaspoon chopped parsley for garnish, optional
Place cauliflower florets and whole peeled garlic cloves in slow cooker
Add enough water to fully cover cauliflower
Cook on high for 2-3 hours or low for 5-6 hours
Carefully drain excess water from the slow cooker and let cauliflower dry for just a bit
Add heavy cream, parmesan cheese, and a little bit of salt and pepper
Use a hand mixer to blend cauliflower until smooth and creamy
If desired, top with extra butter and garnish with fresh chopped parsley
Store leftovers for up to 3 days in the fridge in an airtight container. Reheat in the microwave on low power.
Be sure to drain all excess water from the cooked cauliflower before mashing.
To make this recipe dairy-free, leave out the parmesan and use regular coconut milk instead of heavy cream.
Calories: 121 kcal | Carbohydrates: 10 g | Protein: 6 g | Fat: 7 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Cholesterol: 21 mg | Sodium: 156 mg | Potassium: 537 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 268 IU | Vitamin C: 83 mg | Calcium: 125 mg | Iron: 1 mg