Step 1

Place cauliflower florets into the slow cooker.

Step 2

Fill slow cooker with water until it covers cauliflower.  Add a bay leaf to the water.

Step 3

Dump in the garlic cloves and 1/2 tsp of salt.

Step 4

Cover and cook on HIGH for about 4 hours, or until cauliflower is very tender or LOW for about 6 hours.

Step 5

Remove lid and drain off all water (I placed mine in a colander).  Discard the bay leaf.

Step 6

Place cauliflower back into slow cooker and add in the olive oil and Parmesan and 1/2 tsp of kosher salt.  Mash using a potato masher until desired consistency is reached. Or alternately, you can pour cauliflower into food processor or blender and puree (that’s what I ended up doing).

Step 7

Salt and pepper to taste and garnish with chives.  Serve!