Prep time: 10 minutes / Cook time: 6 hours on low
Mashed cauliflower is a fantastic low-calorie and low-carb
alternative to mashed potatoes. Preparing this dish in the slow
cooker is a breeze. This variation, which goes great with curries,
uses Indian spices, but feel free to use more traditional herbs. Its
beauty is that it can be customized to your taste.
Serves 6
1 large head cauliflower, cut into medium-size florets (about 8 cups)
6 garlic cloves, minced
4 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
1 to 2 cups water
2 tablespoons extra-virgin olive oil
⅓ cup plain nonfat Greek yogurt
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon ground ginger
1. Put the cauliflower in a 6-quart slow cooker and top it with the
garlic, vegetable broth, and enough water to cover the cauliflower.
Cover and cook on low for 6 hours.
2. Drain the liquid and return the cauliflower to the slow cooker.
Add the olive oil, yogurt, turmeric, curry, and ginger and use an
immersion blender or potato masher to mash.
3. Serve hot.
Per Serving (1 cup): Calories: 94; Total Fat: 5g; Saturated Fat: 1g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg;
Sodium: 140mg; Carbohydrates: 10g; Fiber: 4g; Sugars: 4g; Protein: 4g

SUBSTITUTION TIP: You can make this side dish dairy-free by
replacing the yogurt with a plant-based yogurt or milk.