Cauliflower Mashed Potatoes with Garlic & Dill

Place your head of cauliflower in your crock pot. Remove the leaves and base stem. Use a paring knife to cut the head into florets. This method avoids having to clean up (or waste) any florets.
Add your garlic and half of your dill. The rest of your dill will go into the mash fresh.
Add enough water to your slow cooker to cover your cauliflower mostly (some will float). In a 4-quart crock pot, I used 6 cups of water.
Cook on low for up 6 to 8 hours or on high for 4 to 5.
Carefully drain your crock into your colander. Either wait for the crock to cool or use heavy duty oven mitts. Please be careful with a hot crock and hot water.
Remove the “cooked”dill from your mixture and transfer your cauliflower and garlic to a bowl.
Add a pinch of salt and pepper, remaining freshly minced dill sprigs (no stems), and your coconut milk or butter if you choose to do so.
Puree with your immersion blender, and you are done! If you are using a food processor, skip using a bowl and simply add everything into your food processor.
Garnish with more fresh dill sprigs and see how many people you can fool into thinking these are actually potatoes, and not cauliflower mashed potatoes.