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!