Place raw chicken at bottom of crockpot. Slice onion and add to crockpot along with carrots, dressing, and water.

Cook on low for 4-6 hours until chicken is no longer pink inside.

About an hour before the chicken has finished cooking, preheat the oven to 400°F.

Drizzle oil over an entire bulb of garlic, wrap in foil, and roast for 40 minutes or until fork tender. Remove 3 cloves; the rest can be stored in a sealable container in the refrigerator for up to 2 weeks.  (Don't have an entire bulb of garlic? Just wrap up and cook the 3 cloves.)

Chop cauliflower into 1-inch florets.

Fill a medium saucepan with 1 inch of water; add cauliflower, cover, and simmer until fork tender (or use a steamer).

Drain, reserving liquid, and transfer cauliflower to a food processor.

Add the three roasted garlic cloves and pulse until the desired consistency is reached, adding reserved liquid as needed. Pour into a bowl, then stir in chopped chives, salt, pepper, and butter.

Serve chicken with carrots, cauliflower, and clementines on the side.