Slow-Cooker Garlic-Rosemary Cauliflower Puree

• 2 tablespoons butter, melted
• 1 medium onion, chopped
• 1 large head cauliflower, cut into florets
• 1 package (6-1/2 ounces) spreadable garlic and herb cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Montreal steak seasoning
• 1/4 teaspoon pepper
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4 cup heavy cream, warmed
• Optional: Additional minced fresh rosemary and pepper

1. Place melted butter and onion in a 4- or 5-qt. slow cooker. Add cauliflower; cook, covered, on high until cauliflower is tender, 3-4 hours.
2. Process in batches in a food processor to desired consistency. Add remaining ingredients and process until blended. If desired, serve with additional rosemary and pepper.

butter, onion, head cauliflower, garlic, parmesan cheese, montreal steak seasoning, pepper, fresh rosemary, heavy cream, rosemary

Taken from www.tasteofhome.com/recipes/slow-cooker-garlic-rosemary-cauliflower-puree/ (may not work)