Instant Pot Mashed Cauliflower
Instant Pot mashed cauliflower includes cream and Parmesan cheese for a tasty low carb alternative to mashed potatoes.
Mashed cauliflower is a light, creamy, and flavorful alternative to mashed potatoes, and the Instant Pot makes it especially easy. Steaming the cauliflower under pressure softens it perfectly, so it blends into a velvety mash without turning watery or losing its flavor.
With Parmesan cheese, a splash of cream, and a bit of garlic for depth, this mashed cauliflower tastes rich and comforting while still being low carb. It’s a quick side dish that pairs beautifully with chicken, pork, beef, or roasted vegetables.
What You’ll Like About This Dish
Quick and convenient. The Instant Pot cooks the cauliflower evenly with no tending.
Creamy and flavorful. Parmesan cheese and cream add richness without heaviness.
Low carb option. A satisfying alternative to mashed potatoes.
Easy to customize. Adjust the seasonings, creaminess, or add herbs and cheese.
Ingredient Notes
- Cauliflower – A medium head works well; remove the core so it softens fully.
- Water or stock – Creates steam for cooking; stock adds a bit more flavor.
- Garlic – Steams with the cauliflower for subtle aroma without being overpowering.
- Parmesan cheese – Adds saltiness and nutty flavor to the mash.
- Cream or milk – Adjust for the texture you prefer, from light to rich.
- Parsley – Adds freshness and color.
- Salt and pepper – Season to taste after blending.
Steps to Make Instant Pot Mashed Cauliflower
- Add water or stock and the garlic to the Instant Pot, then place a trivet inside.
- Trim the cauliflower and place it cut-side down on the trivet.
- Pressure cook until the cauliflower is very tender.
- Allow the cauliflower to dry briefly after cooking.
- Break the cauliflower into pieces and transfer it to a food processor.
- Add Parmesan and cream, and blend until smooth.
- Adjust the consistency with more cream if needed.
- Season to taste and blend in parsley.
Tips
- Let the cauliflower stand for a few minutes after cooking to avoid a watery mash.
- For a chunkier texture, mash by hand instead of using a processor.
- Add cream gradually to avoid thinning the mash too much.
- Mix in extra cheese or herbs to enhance the flavor.
Recipe Variations
- Garlic-Parmesan mash. Increase the garlic and Parmesan for stronger flavor.
- Cheddar version. Add shredded cheddar for a richer, cheesier mash.
- Herb blend. Stir in fresh chives, thyme, or rosemary.
- Spicy version. Add crushed red pepper flakes or a pinch of cayenne.
- Low-dairy option. Use broth and olive oil instead of cream.
Serving Suggestions
- Serve alongside roasted chicken, steak, pork chops, or salmon.
- Pair with gravy or pan juices.
- Add a pat of butter for extra richness.
- Top with extra Parmesan or chopped herbs.
- Garnish with cracked black pepper.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days. Stir before reheating.
Freeze: Freezing is possible, but the texture may loosen. Freeze for up to 1 month and re-blend after thawing if needed.
Reheat: Warm in the microwave or on the stovetop, adding a bit of cream or milk to restore creaminess.
Looking for more ways to enjoy cauliflower? Try this tasty cauliflower fried rice, Mexican style cauliflower rice, or this show-stopping whole roasted cauliflower.
Instant Pot Mashed Cauliflower
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
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
