Cheesy mock mashed potatoes

MAKES 4 (1-CUP) SERVINGS

3 tablespoons butter

1/2 cup chicken broth

2 tablespoons quick-cooking tapioca

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 (1-pound) bags frozen cauliflower

1/4 teaspoon Tabasco sauce (about 2 shakes)

6 ounces shredded white Cheddar cheese (1-1/2 cups)

1 cup sour cream

Crumbled, cooked bacon pieces (optional)

Grease the slow cooker crock with butter (leave excess in the crock). Add broth, tapioca, salt and pepper and mix well. Top mixture with cauliflower. Cover and cook on LOW for 4 hours. (Cooking a little longer than this may result in some brown edges but will not hurt the flavors of the dish.)

After 4 hours, switch the slow cooker to WARM (if available; leave on LOW if not available), add Tabasco sauce, cheese and sour cream. Using a potato masher, mash all ingredients together in the slower cooker crock.

Serve warm, garnished with crumbled bacon pieces, if desired.

From The Everyday Low-Carb Slow Cooker

by Kitty Broihier and Kimberly Mayone

(Marlowe & Co., $14.95)

Nutrition facts per serving: 257 calories, 20 g fat, 54 mg cholesterol, 8.5 g net carbohydrates, 10 g protein, 365 mg sodium