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

Cooking In the Slow Cooker

• Place the florets into the slow cooker with the whole garlic cloves, vegetable broth, and enough water to just cover the cauliflower.
• Cook on high for 3 hours, or low for 6 hours.
• 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.
• Place the cauliflower mash back into the slow cooker, and set to ‘keep warm’ until ready to serve.

Cooking In The Instant Pot

• 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.
• Add in the vegetable broth and stir to combine.
• Add in a steaming basket and pop the cauliflower florets into the basket, spacing them out as much as possible.
• 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.
• Add the cooked cauliflower and the drained garlic to a pot or a food processor (see notes below for mashing options).
• Add in the butter and parmesan cheese and either mash or blend until the desired consistency is reached.
• Add in the fresh herbs and salt and pepper to taste, stir and serve.