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Instant Pot Mashed Cauliflower

Creamy mashed potatoes garnished with chopped parsley in a white bowl.
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Instant Pot mashed cauliflower includes cream and Parmesan cheese for a tasty low carb alternative to mashed potatoes.

Ingredients

Scale
  • 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

  1. 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. 
    Trivet and liquids in the Instant Pot.
  2. 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. 
    A head of cauliflower in the Instant Pot, ready to pressure cook.
  3. 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. 
    Cooked head of cauliflower in the Instant Pot.
  4. 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. 
    Processing the cauliflower with an immersion blender.
  5. Serve: Transfer to a serving dish and top with extra parsley, if desired. 
    A serving bowl of Instant Pot mashed cauliflower.

Nutrition

Find it online: https://classic-recipes.com/instant-pot-mashed-cauliflower/