Slow Cooker Garlic Rosemary Cauliflower Puree Recipes

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SLOW-COOKER GARLIC-ROSEMARY CAULIFLOWER PUREE



Slow-Cooker Garlic-Rosemary Cauliflower Puree image

I love this delicious fake take on mashed potatoes and it doesn't heat up my kitchen! Treat leftovers as you would leftover mashed potatoes for mock potato pancakes. -Sharon Gibson, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons butter, melted
1 medium onion, chopped
1 large head cauliflower, cut into florets
1 package (6-1/2 ounces) spreadable garlic and herb cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon Montreal steak seasoning
1/4 teaspoon pepper
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 cup heavy cream, warmed
Optional: Additional minced fresh rosemary and pepper

Steps:

  • Place melted butter and onion in a 4- or 5-qt. slow cooker. Add cauliflower; cook, covered, on high until cauliflower is tender, 3-4 hours., Process in batches in a food processor to desired consistency. Add remaining ingredients and process until blended. If desired, serve with additional rosemary and pepper.

Nutrition Facts : Calories 245 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

ROASTED CAULIFLOWER AND GARLIC PUREE



Roasted Cauliflower and Garlic Puree image

We enjoy pureed cauliflower but have had difficulty getting the consistency right. Steaming and boiling the cauliflower causes it to pick up too much moisture and the result is a really horrid soupy mess. We solved the problem by roasting the cauliflower with some garlic instead of using a water based method. The texture is close to mashed potatoes, but much healthier. I've indicated that this will serve 4, but to be honest, when I do this, I double the recipe. We use a lot of garlic, but we love it roasted. If you don't like garlic, don't use as much!

Provided by Akikobay

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 head cauliflower, rinsed and separated into small florets
1 head garlic, separated and peeled
3 tablespoons olive oil
salt, to taste
butter (optional)
1/2 cup nonfat sour cream

Steps:

  • Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).
  • Sprinkle with salt to your taste. We use a creole salt or spice.
  • Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.
  • Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.

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