Slow Cooker Rose­mary Cauliflower Puree

I love this fake take on mashed pota­toes, and it doesn’t heat up my kitchen! Treat the leftovers just as you would mashed pota­toes and make mock potato pan­cakes. —Sharon Gib­son, Hen­der­son­vlle, NC

Simple & Delicious - - ON THE MENU -

PREP: 15 min. COOK: 4 hours MAKES: 6 serv­ings

2 Tbsp. but­ter, melted 1 medium onion, chopped 1 large head cauliflower, cut into flo­rets 1 pkg. (6¹ ₂ oz.) spread­able gar­lic and herb cheese ¹ ₂ cup grated Parme­san cheese ¹ ₂ tsp. Mon­treal steak sea­son­ing ¹₄ tsp. pep­per 1 tsp. minced fresh rose­mary or ¹ ₂ tsp. dried rose­mary, crushed ¹₄ cup heavy cream, warmed Ad­di­tional minced fresh rose­mary and pep­per, op­tional

1. Place the melted but­ter and onion in a 4- or 5-qt. slow cooker. Add the cauliflower; cook, cov­ered, on high un­til cauliflower is ten­der, 3-4 hours.

2. Process the mix­ture in batches in a food pro­ces­sor to de­sired consistency. Add the re­main­ing in­gre­di­ents and process un­til blended. Serve puree with ad­di­tional rose­mary and pep­per if de­sired.

² ₃ CUP 245 cal., 20g fat (12g sat. fat), 54mg chol., 386mg sod., 11g carb. (5g sug­ars, 3g fiber), 6g pro.

Slow Cooker Rose­mary Cauliflower Puree

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