I absolutely love the flavor of cauliflower, which means I’ve been in heaven these past few years with all of the attention cauliflower has been receiving as an alternative for everything from rice to pizza crust. So I was quite surprised when I realized I hadn’t shared my recipe for Pressure Cooker Cauliflower Puree yet!
This recipe is easy to make and comes together in less than 30 minutes!
Ingredients:
- 1 tablespoon olive oil
- 5 garlic cloves, minced or pressed
- 1 1/2 cups chicken broth
- 1 large cauliflower head, cut into florets
- 1/4 cup grated parmesan cheese
- 1 tablespoon sour cream
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- freshly chopped parsley, for garnish
To make, set your InstantPot or multicooker to low sauté. Add in your olive oil.
When hot, add in the garlic and stir constantly until the garlic begins to brown, about 1 minute.
Turn off sauté mode and pour in the chicken broth.
Add in the cauliflower florets, cover with the lid and seal, making sure the valve is also set to closed.
Set your unit to pressure cook on high for 3 minutes. It will take about 10 minutes for it to reach the right pressure and then will begin counting down.
When finished carefully open the vent to release the pressure and let the valve completely drop before carefully opening the lid.
Drain the cauliflower and add back to the multicooker.
Use an immersion blender to puree the cauliflower. (If you do not own an immersion blender, you can transfer the cauliflower instead to a food processor or blender to blend.)
Stir in the parmesan cheese, sour cream, butter, salt and pepper.
Transfer to a serving bowl and top with chopped parsley if desired.
The cauliflower comes out so smooth and creamy. If you prefer a bit more texture, blend for less time.
Ingredients
- 1 tablespoon olive oil
- 5 garlic cloves, minced or pressed
- 1 1/2 cups chicken broth
- 1 large cauliflower head, cut into florets
- 1/4 cup grated parmesan cheese
- 1 tablespoon sour cream
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- freshly chopped parsley, for garnish
Instructions
- To make, set your InstantPot or multicooker to low sauté. Add in your olive oil.
- When hot, add in the garlic and stir constantly until the garlic begins to brown, about 1 minute.
- Turn off sauté mode and pour in the chicken broth.
- Add in the cauliflower florets, cover with the lid and seal, making sure the valve is also set to closed.
- Set your unit to pressure cook on high for 3 minutes. It will take about 10 minutes for it to reach the right pressure and then will begin counting down.
- When finished carefully open the vent to release the pressure and let the valve completely drop before carefully opening the lid.
- Drain the cauliflower and add back to the multicooker.
- Use an immersion blender to puree the cauliflower. (If you do not own an immersion blender, you can transfer the cauliflower instead to a food processor or blender to blend.)
- Stir in the parmesan cheese, sour cream, butter, salt and pepper.
- Transfer to a serving bowl and top with chopped parsley if desired.
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