1 large head cauliflower (cut into medium florets)
6 cloves garlic (peeled)
4 tablespoons fresh herbs (minced; rosemary, sage, thyme, and parsley)
1 cup vegetable broth
4-6 cups water
3 tablespoons Ghee (or grass-fed butter if not strict paleo)
Sea salt (to taste)
Place the cauliflower into the slow cooker and top with garlic cloves, vegetable broth, and enough water to cover the cauliflower.
Cook on Low heat for 6 hours or high heat for 3 hours. Drain the water and broth, and add the cauliflower back to the slow cooker.
Toss in the ghee and use an immersion blender to mash.
Season with salt to taste and mix in fresh herbs. Set on keep warm until ready to serve.