crock-pot cauliflower mash

I’ve been making this crock-pot cauliflower mash for the past three days because I’ve been dealing with a toothache (wha wha whaaa).

And you know what? It’s easy and freaking delish. So I thought I’d post this recipe today because it’s a perfect healthy side dish for your Christmas feast—and you can easily alter the recipe to make it paleo, keto and/or vegan.

Cauliflower mash is one of my very favorite low-carb comfort foods. Plus, it’s an easy way to sneak in some veggies. And (in my opinion) cauliflower is really underrated for its health benefits.

A Few Benefits of Cauliflower:

— It’s low-cal, low-carb and high in fiber so it’ll fill you up with fewer calories than traditional potato recipes.

— You’ll get added immunity benefits from its high vitamin C content (which we could all use with the flu season upon us).

— It's rich in choline, which is not only important for your nervous system, but also prevents the accumulation of cholesterol in the liver.

Give it a shot and let me know what you think. I’ll be posting a recipe soon for Shepherds Pie using this cauliflower mash.

CAULIFLOWER MASH

INGREDIENTS

• 1 head cauliflower (size is up to you)

• 1/2 cup broth (I used vegetable bouillon)

• 1/2 tsp. salt

• 1 clove garlic

• 1-2 sprigs fresh rosemary

• 1-2 sprigs fresh thyme

• 2-4 oz. goat cheese (I used 2 oz.) for paleo option use ghee, and for vegan option try cashew cheese like Punk Rawk Labs

DIRECTIONS

1. Pour broth into crock-pot and set to high. Add the garlic clove.

2. Cut the base of the cauliflower off and place in the crock-pot (don’t chop).

3. Add the herbs to the top of the cauliflower.

4. Leave on high for 3 hours.

5. Take off the herbs, drain the broth into a bowl and set aside.

6. Add cauliflower and remaining ingredients (including herbs) to food processor and blend until smooth.

7. Add leftover broth if you’d like.

xxoo—christine