I know how crowded the stove can get around the holidays, so today I thought I’d share a way to make Mashed Cauliflower in the slow cooker. It’s a healthy and easy side dish!
This creamy side dish has a remarkably similar texture to mashed potatoes, and since the taste of cauliflower is relatively neutral, you can add any seasonings you like to make them your own. I like to add plenty of sea salt, garlic, and black pepper, along with some fresh thyme.
I love making mashed cauliflower in a slow cooker because you can cook, mash, and serve it all from the same pot!
Mashed cauliflower is:
And did I mention, super easy to prepare? Simply add the cauliflower and water into the slow cooker, cook until tender, then mash directly in the pot and season to taste. It doesn’t get much easier than that.
Now, if you’re like me and want to keep things as easy as possible, I like to cook the cauliflower in just enough water that I don’t have to drain the cauliflower later. As a result, the cauliflower that touches the edges of your slow cooker might brown a bit, because they aren’t fully submerged in water.
I don’t mind a bit of browned cauliflower, but if need to leave your slow cooker totally unattended for hours or you want your mashed cauliflower to be as “white-looking” as possible, I’d recommend adding more water for the cooking portion of this recipe, then drain the cauliflower before mashing it. Your choice!
Either way, I hope you’ll enjoy this mashed cauliflower any time of the year. It’s a delicious way to eat more vegetables, particularly if you top it with my healthy vegan gravy.
Slow Cooker Mashed Cauliflower (Dairy-free)
- 1 head cauliflower (2.5 to 3 pounds, chopped)
- 3/4 cup water (or more if cooking longer)
- 2 cloves garlic , minced
- 1/2-1 teaspoon fine sea salt , to taste
- black pepper , to taste
- Combine the cauliflower, water, and garlic the bowl of a slow cooker, cover with the lid, and set to cook on high for 3 hours, or low for 6 hours. (For longer cooking times, use more water to prevent burning then drain the cauliflower before mashing.)
- When the cauliflower is tender, use an immersion blender or potato masher to mash the cauliflower until smooth. Season with salt and pepper, to taste, (I use a full teaspoon to mimic traditional mashed potatoes) and add any other herbs you like, such as fresh thyme or rosemary.
- Use the slow cooker to keep the mashed cauliflower warm until ready to serve.
- Leftovers can be stored in an airtight container for up to a week.
Per serving: Calories: 38, Carbohydrates: 7, Fiber: 2, Fat: 0, Protein: 2
- A whole head of cauliflower doesn’t make a huge amount of mashed cauliflower. If your family likes to eat larger portions of sides, or you need to serve more than 4 people, I’d recommend doubling this recipe.
- As written, this recipe is neutral for food combining purposes, so you can eat it with turkey for a properly combined Thanksgiving feast, or with Stuffed Acorn Squash for a vegan alternative.
- I have a feeling you could probably make this in the Instant Pot (possibly with slightly less water?) by cooking it on high pressure for 5 minutes.
- If you don’t have a slow cooker, simply steam the cauliflower on the stove until tender (about 10 minutes) then mash and season to taste. You can see my original Mashed Cauliflower recipe for that.
As always, if you make any modifications to this recipe, please leave a comment below letting us know what worked for you. We can all benefit from your experience!
Reader Feedback: What’s your favorite holiday side? I can’t pick just one, but I’ve recreated my favorite Vegan Corn Casserole, Wild Rice & Mushroom Stuffing, and Gluten-Free Vegan Gravy so I can enjoy them all!