• 2 - 10 oz. Bags of Cauliflower Florets, washed & drained
  • 3 c. chicken or vegetable stock
  • 4 garlic cloves, peeled
  • 1 bay leaf
  • 1 T. unsalted butter
  • Salt & Pepper

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Impress your guests this Thanksgiving with these Paleo-inspired Slow Cooker Cauliflower Garlic Mashed “Potatoes.” Shhh, just don’t tell anyone they are “healthy!”

  1. Place cauliflower florets in a 4-Quart slow cooker
  2. Pour the chicken or vegetable stock over the cauliflower – just enough to cover.
  3. Add garlic cloves, and bay leaf.
  4. Cover and cook on LOW for 4-6 hours.
  5. Remove bay leaf and drain any excess liquid/broth into a container. Set aside.
  6. Add butter to the cauliflower.
  7. Use an immersion blender to blend and smooth the cauliflower “potatoes.” Add in the reserved broth, 1 T. at a time, to create a creamier consistency.
  8. Add fresh pepper to taste.  Garnish with green onions and/or bacon crumbles.

Happy Crocking!

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