In the bottom of a slow cooker, place 4 slices of bacon and top with the chopped cauliflower florets.

Pour the broth over the cauliflower, and then season with the turmeric, garlic, onion and pepper.

Cook on high for 3-4 hours.

When the cauliflower is almost done, in a pan, cook the remaining 2 slices of bacon until crispy and set aside. Chop into pieces once cooled.

Once fully cooked, transfer the florets to a food processor with a slotted spoon. Depending on the size of your food processor, you may need to do this in a few batches. (Be careful not to transfer the excess liquid into the food processor, or the mash will be too thin.)

Process the cauliflower until smooth.

Place the mash in a bowl and stir in the nutritional yeast. Garnish with thinly sliced green onion and the chopped bacon.

Enjoy!