You won’t even miss the potatoes with this creamy, melt-in-your-mouth Instant-Pot Mashed Cauliflower!
I am a huge fan of seasonal eating. Strawberries in the dead of winter taste like water and are totally devoid of their characteristic sweet aroma. Cooking with pumpkin at the height of summer just feels odd. That’s why I love shopping at farmers’ markets. Unlike supermarkets, which stock just about any ingredient we could wish for year-round, it’s at those small, convivial farmers’ markets that we really get the chance to experience nature’s bounty.
I must be honest, however. There is one vegetable that always makes its way into my shopping cart, regardless of the season: cauliflower. Though I once deemed the vegetable bland and boring, I discovered that, in fact, it is one of the most surprisingly versatile vegetables out there! You can cut it into thick slices and make cauliflower steaks. You can blitz it in a food processor and turn it into cauliflower rice. You can roast it whole and serve it as a main dish, just like you would a roast. You can batter and deep-fry the florets to make cauliflower wings. And, you can boil it and turn it into creamy mashed potatoes! Talk about a culinary chameleon!
This creamy, buttery mashed cauliflower will surprise you with its incredible flavor—and with how much it resembles its carb-heavy cousin! Making it in the Instant Pot means the cauliflower is cooked in the blink of an eye. One taste, and I guarantee you’ll also become a fan of this often-overlooked veggie!
Is This Instant-Pot Mashed Cauliflower Healthy?
Though low in carbs, there’s no denying that the addition of cheese makes this recipe more decadent than it is healthy. On the other hand, compared to potatoes, cauliflower contains almost four times as much vitamin C and roughly a quarter of the calories and carbs. Not knocking potatoes (love them too!), but for a less carborific indulgence, this is the way to go. You can also make a vegan version by using vegetable stock and good-quality plant-based cheeses.
Whatever you do, don’t skimp on the cheese. Remove it, and the results just won’t be the same!
Additional Flavor Options
Yes, the cheese is what makes this mashed cauliflower so irresistible, but there are other ways to make this dish even more delicious. Add in some roasted garlic cloves or caramelized shallots. Throw in some crumbled bacon, blue cheese, and finely chopped chives. Add some sautéed porcini mushrooms and a few drops of truffle oil. Chop up some fresh herbs and add them in with a good knob of butter. Consider mashed cauliflower a blank canvas and play around with the possibilities!
HOW TO MAKE AHEAD AND STORE
This recipe is perfect for meal prep because it will stay well in the fridge (if stored in an airtight container) for up to 4 days. It can also be frozen for up to 3 months. Reheat the mashed cauliflower over a low heat, stirring regularly. You may want to add a little extra stock to loosen it a bit while cooking.
What to Serve with Mashed Cauliflower
If you like a classic steak-and-potatoes meal, but want to skip the carbs that come with potatoes, this mashed cauliflower is the perfect side for you! Simply pair a serving of it with this Keto Steak With Garlic Butter Mushrooms and a Low-Carb Keto Green Bean Casserole, and call it a meal!
Another great idea is to use it instead of the mashed potatoes in this Hachis Parmentier or this hearty Shepherd’s Pie!
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion, roughly chopped
- 2 tsp fresh garlic, minced
- 1/2 cup chicken stock
- 1 1/2 pounds cauliflower, cut into florets (the weight is the florets only, not the whole head of cauliflower)
- 1/4 cup full-fat cream cheese
- 3/4-1 tsp sea salt, to taste
- 1/2 cup (2oz) Parmesan cheese, grated and very tightly packed
Instructions
- Heat the olive up on sauté mode and add the onion, cooking until it just begins to soften, about 5 minutes. Add in the garlic and cook another minute
- Pour the chicken stock into the Instant Pot and place a large steamer basket inside. Add in the cauliflower.
- Cover, making sure the vent is set to sealing, and cook on manual pressure for 2 minutes.
- Once cooked, do an instant steam release and place the cauliflower into a blender. Strain the chicken stock into a sink and add the onions and garlic into the blender, along with the cream cheese.
- Pulse until desired texture is reached. Don't puree or it will turn into soup!
- Transfer to a bowl and stir in the cheese.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
What if you don’t have an instant pot?
Hi Shelah, the instant pot just helps cooking the cauliflower faster. You can also also steam it for around 15 mins. Let me know how it goes!