For those who are looking to make more low carb or vegetable swaps in 2015, this simple and comforting mashed cauliflower recipe is for you! So this is a dish worth checking your bag for when you travel. I made these on a Sunday night and liked them so much I couldn't bear to leave them behind at home for the wolves (AKA the family) to finish off, so I packed them in my suitcase and checked my bag. Just. For. Cauliflower. It's that good - I swear! I've been wanting to make cauliflower mashed "faux-tatoes" for a while since they exploded across the low carb and paleo scene. I perfected this recipe and I'm so excited to share it with you all! It's an awesome versatile dish that stores wonderfully throughout the week and can be pared with any sorts of protein and other veggies. The first time I made this recipe I used a vegetable stock instead of slow cooking with water and while they tasted more flavorful, they looked like mashed sweet potatoes just due to the stock coloring. I think I've been intimidated to make cauliflower swaps in recipes because they look really complicated - has anyone else looked at how to make cauliflower pizza crust and just shook your head no? Yeah, me too. But all this recipe takes is a crockpot. And if you don't have a crockpot, you could certainly boil on your stovetop! First, roughly chop your head of cauliflower and put it in your crockpot. I have the most adorable mini crockpot that could only fit the head of cauliflower, but if you have a larger slow cooker, feel free to double the recipe and make a lot more! Put in a two cups of water, two to three gloves of garlic and then let sit on low for 8-10 hours. Afterwards, they will be so easy to mash you won't even need a food processor or immersion blender, unless you want the consistency to be super smooth. The next step is to stir in a half cup of grated fresh parmesan cheese, a little salt and pepper for flavoring, and then lots of chopped chives for garnishing and flavor. I think I used a meat pounder to get these guys to the consistency I wanted, and I like a little texture. Then you can serve immediately, or store for later use. Me? I put these in a tupperware container to pack in my suitcase. There's nothing like a homecooked meal on the road when you're traveling. Restaurant food gets so sad sometimes! These guys are ready to be taken on a week of travel. Worth the checked bag!