Instant Pot Mashed Cauliflower
Instant Pot mashed cauliflower includes cream and Parmesan cheese for a tasty low carb alternative to mashed potatoes.
Creamy, garlicky, and loaded with flavor, this Instant Pot mashed cauliflower is a delicious low-carb alternative to traditional mashed potatoes. Using the pressure cooker means hands-free cooking and perfectly tender cauliflower every time. Parmesan cheese and cream bring richness and flavor, while a sprinkle of fresh parsley adds a touch of freshness and color. Whether you’re serving it as a holiday side or a weeknight mash replacement, this easy recipe delivers comfort without the carbs.
Looking for more ways to enjoy cauliflower? Try my tasty cauliflower fried rice, Mexican style cauliflower rice, or this show-stopping whole roasted cauliflower.
? Recipe Variations
- Try roasted garlic instead of boiled garlic for a sweeter, deeper flavor.
- Use sour cream and chives in place of cream and parsley for a tangy, herby twist.
- Add 2 tablespoons of cream cheese for extra creaminess and a hint of tang.
- For a dairy-free version, use olive oil or a dairy-free cream substitute.
- Top Instant Pot mashed cauliflower with shredded cheddar or a mix of cheeses and broil until bubbly for a gratin-style finish.
Storage and Reheating
To Store:
Transfer the mashed cauliflower to an airtight container. Refrigerate for up to 4 days.
To Reheat:
Warm in a saucepan over low heat, stirring frequently and adding a splash of cream or milk if needed.
Or, microwave in 30-second intervals, stirring between each, until hot.
Instant Pot Mashed Cauliflower
Instant Pot mashed cauliflower includes cream and Parmesan cheese for a tasty low carb alternative to mashed potatoes.
- Prep Time: 6 minutes
- Cook Time: 14 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Cauliflower, Instant Pot, Cheese
- Method: Pressure Cook
Ingredients
- 1 head cauliflower (medium)
- 1 1/2 cups water or stock
- 4 cloves garlic, halved
- 3 tablespoons Parmesan cheese (grated, or to taste)
- 3 to 4 tablespoons cream (light or heavy, or milk, to taste)
- 1 to 2 teaspoons fresh chopped parsley
- Kosher salt (to taste)
- Ground black pepper (to taste)
Instructions
- Prepare the Instant Pot: Place a trivet in the Instant Pot inner pot. Add 1 1/2 cups of water or stock. Put the garlic in the pot.
- Prepare the cauliflower: Remove and discard the leaves and the hard core of the head of cauliflower. Place the head of cauliflower, cut-side down, on the trivet.
- Pressure cook: Lock the lid in place and turn the valve to the sealing position. Choose the manual or pressure cook button (high pressure) and set the time for 14 minutes. Do a quick release and remove the lid. Let the cauliflower stand for 2 to 3 minutes to dry slightly.
- Process or mash: Carefully remove the cauliflower; discard the water and garlic. Break the cauliflower into small pieces and place it in a food processor with the Parmesan cheese and 3 tablespoons of cream or milk. Process until smooth, adding more milk or cream as needed. Add the parsley and pulse to blend. Taste and add salt and pepper, as needed.
- Serve: Transfer to a serving dish and top with extra parsley, if desired.
Nutrition
- Serving Size:
- Calories: 93
- Sugar: 4.2 g
- Sodium: 442.5 mg
- Fat: 3.7 g
- Carbohydrates: 12.1 g
- Fiber: 4.4 g
- Protein: 5.9 g
