Creamy Parmesan Instant Pot Mashed Cauliflower

Creamy Parmesan Instant Pot Mashed Cauliflower

Creamy parmesan Instant Pot mashed cauliflower is a healthier, low carb alternative to mashed potatoes. Prep it ahead in the Instant Pot for an easy holiday side dish!
Well today, we’re talking cauliflower. Mashed cauliflower. Which doesn’t sound appetizing in the least, but trust me, it is. Especially when parmesan cheese, garlic and fresh thyme are involved. It gets so creamy, you’re going to forget you’re eating cauliflower!

My favorite part about this Instant Pot mashed cauliflower is that you can put the whole head of cauliflower right in the Instant Pot! No need to break it down into florets. Just remove the stem and leaves and put the whole head right in!

Get PERFECT Instant Pot Mashed Cauliflower with these tips:
Make sure to let the cauliflower cool 5-10 minutes (with the Instant Pot lid removed) before mashing. This helps extra moisture drip down (and helps it get extra creamy!), and makes it easier to handle
If you are looking to prep a bigger batch, you could cook this in two batches, or you will need to chop your cauliflower into florets. This tutorial tells you how to cook it in florets.
I used my trusty 6 quart Instant Pot; this recipe has not been tested in an 8 quart Instant Pot
Creamy Parmesan Instant Pot Mashed Cauliflower Recipe
Creamy Instant Pot mashed cauliflower is a healthier, low carb alternative to mashed potatoes. Prep it in the Instant Pot for an easy holiday side dish!


Ingredients
  • 1 head cauliflower leaves removed and stem cut out
  • 1 cup stock
  • 4 cloves garlic
  • 6 sprigs fresh thyme
Mash with
  • 1/2 cup parmesan cheese freshly grated
  • 1/2 cup greek yogurt plain
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. Place the stock, garlic cloves and sprigs of thyme in the bottom of a 6 quart Instant Pot. Place the trivet on top and the cauliflower on the trivet.
  2. Cook for 15 minutes on the steam setting. Do a quick pressure release (release the pressure immediately when the IP beeps). Allow the cauliflower to rest with the lid open for 10 or so minutes, until it cools slightly and it safer to handle (and allows extra moisture to drip off).
  3. Carefully transfer the cauliflower to a new pot with as little liquid as possible from the Instant Pot. 
  4. Mash with the yogurt, cheese, salt and pepper. 
  5. This recipe is easy to re-heat in a pot or the microwave, and keeps in the fridge for 3-4 days
Recipe Notes
Since cauliflower sizes vary, you may need to adjust the seasoning to taste.
For a larger batch, you may wish to use the slow cooker version of this recipe, or work in two batches to cook the cauliflower.

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