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Crock Pot Cheesy Mashed Cauliflower Recipe

Crock Pot Cheesy Mashed Cauliflower Recipe for Comfort Food Bliss

Experience the creamy richness of Crock Pot Cheesy Mashed Cauliflower, your perfect low-carb comfort food delight.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Mash
  • 1 head Cauliflower Cut into florets
  • 8 oz Cream Cheese Use low-fat for a lighter option
  • 1 cup Cheddar Cheese Shredded
  • 4 tbsp Butter Use unsalted for better control over saltiness
  • 1 tsp Garlic Powder Substitute with fresh garlic for more flavor
  • 1 tsp Onion Powder Can be omitted if preferred
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Black Pepper Replace with cayenne for added heat
  • 1 cup Chicken Broth Vegetable broth can be used for a veggie version
For Garnishing
  • 2 tbsp Chives or Green Onions Chopped
  • 1/2 cup Extra Cheese For topping

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. Begin by washing and cutting the cauliflower into florets. Remove any leaves or tough stems. Place the florets in the crock pot and add about a cup of chicken broth.
  2. Set your crock pot to low heat and allow it to cook for approximately 4 hours, or until the cauliflower is tender.
  3. Carefully drain excess liquid from the crock pot. Add in cream cheese, butter, garlic powder, onion powder, salt, and black pepper. Blend everything together until creamy.
  4. Fold in the shredded cheddar cheese until melted and combined. Adjust seasoning to taste.
  5. Keep on warm until ready to serve and garnish with chopped chives or green onions.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 8gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 45mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 45mgCalcium: 250mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

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