Best 3 Slow Cooker Garlic Rosemary Cauliflower Puree Recipes
Garlic rosemary cauliflower puree is a delightful and comforting dish that combines the savory flavors of garlic and rosemary with the creamy texture of cauliflower. Whether you're a vegetarian looking for a hearty and flavorful meal or a meat-eater searching for a healthy and delicious side dish, this slow cooker recipe is sure to satisfy your taste buds. With minimal effort and affordable ingredients, you can create a flavorful and nutritious dish that will impress your family and friends.
Let's cook with our recipes!
SLOW-COOKER GARLIC-ROSEMARY CAULIFLOWER PUREE
I love this delicious fake take on mashed potatoes and it doesn't heat up my kitchen! Treat leftovers as you would leftover mashed potatoes for mock potato pancakes. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place melted butter and onion in a 4- or 5-qt. slow cooker. Add cauliflower; cook, covered, on high until cauliflower is tender, 3-4 hours., Process in batches in a food processor to desired consistency. Add remaining ingredients and process until blended. If desired, serve with additional rosemary and pepper.
Nutrition Facts : Calories 245 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
GARLIC-ROSEMARY SLOW COOKER WHOLE CHICKEN
Once you try making a whole chicken in the slow cooker, you'll never want to roast it the old way again. In the slow cooker you'll get the moistest, most fool-proof, and hands-off whole chicken that you'll ever make. This recipe uses generous amounts of rosemary and garlic that not only infuse into the chicken, but also season the potatoes that cook underneath the chicken for a savory one-pot meal.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 8h10m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
- Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
- Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
- Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 23.3 g, Cholesterol 189.6 mg, Fat 16.1 g, Fiber 3.1 g, Protein 64.4 g, SaturatedFat 4.4 g, Sodium 217.6 mg, Sugar 1.7 g
ROASTED CAULIFLOWER AND GARLIC PUREE
We enjoy pureed cauliflower but have had difficulty getting the consistency right. Steaming and boiling the cauliflower causes it to pick up too much moisture and the result is a really horrid soupy mess. We solved the problem by roasting the cauliflower with some garlic instead of using a water based method. The texture is close to mashed potatoes, but much healthier. I've indicated that this will serve 4, but to be honest, when I do this, I double the recipe. We use a lot of garlic, but we love it roasted. If you don't like garlic, don't use as much!
Provided by Akikobay
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).
- Sprinkle with salt to your taste. We use a creole salt or spice.
- Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.
- Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.
Tips:
- Choose the right cauliflower: For the best results, select a head of cauliflower that is compact and heavy for its size. Avoid heads with any brown spots or blemishes.
- Trim the cauliflower properly: Cut off the tough outer leaves and remove the core. Cut the cauliflower into florets and rinse them thoroughly under cold water.
- Use a good quality broth: The broth you use will make a big difference in the flavor of the soup. Use a low-sodium broth or make your own using vegetables, herbs, and spices.
- Don't overcook the cauliflower: Cauliflower should be cooked until it is tender but still has a slight bite to it. Overcooked cauliflower will become mushy and bland.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.
- Serve immediately: Cauliflower soup is best served hot. You can garnish it with fresh herbs, grated Parmesan cheese, or croutons.
Conclusion:
Cauliflower soup is a healthy and delicious meal that can be enjoyed by people of all ages. It is also a great way to use up leftover cauliflower. With its creamy texture and flavorful broth, cauliflower soup is a surefire hit. So next time you're looking for a quick and easy meal, give this recipe a try.
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