Step 1

Peel the leaves from the cauliflower and cut into medium florets.

Step 2

Place the florets into the slow cooker with the whole garlic cloves, vegetable broth, and enough water to just cover the cauliflower.

Step 3

Cook on high for 3 hours, or low for 6 hours.

Step 4

Once finished, drain really well so that the cauliflower is almost dry. Add in the parmesan and butter and mash/blend to desired consistency (see notes below on different methods of mashing). Season to taste and add in the fresh herbs.

Step 5

Place the cauliflower mash back into the slow cooker, and set to ‘keep warm’ until ready to serve.

Step 6

Set the instant pot to sauté, once hot add in some olive oil and sauté the garlic for about a minute. Turn off sauté mode.

Step 7

Add in the vegetable broth and stir to combine.

Step 8

Add in a steaming basket and pop the cauliflower florets into the basket, spacing them out as much as possible.

Step 9

Set the pot to high pressure and cook for 3 minutes. Once cooking is complete, quick release and remove the lid from the pot. Allow the cauliflower to sit for a moment for the excess liquid to drain off.

Step 10

Add the cooked cauliflower and the drained garlic to a pot or a food processor (see notes below for mashing options).

Step 11

Add in the butter and parmesan cheese and either mash or blend until the desired consistency is reached.

Step 12

Add in the fresh herbs and salt and pepper to taste, stir and serve.