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© Meredith Corporation. All rights reserved. Used with permission.
In a 3-1/2- or 4-quart slow cooker, combine mashed potatoes, cauliflower, onion, jalapeño pepper, ginger, garlic, salt, cumin, turmeric and paprika. Stir in broth.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3-1/2 hours. Cool slightly.
Transfer cauliflower mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. If necessary, return pureed mixture to cooker; cover and cook on High until heated through.
If desired, garnish each serving with yogurt, cilantro and/or sliced jalapeno.