You won't even miss the potatoes with these creamy, melt-in-your-mouth cauliflower mashed potatoes. Made even easier with the instant pot!
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Pressurizing 10 minutesminutes
Total Time 25 minutesminutes
Servings 4People, as a side
Calories 165kcal
Author FoodFaithFitness
Equipment
Instant pot
Ingredients
1TbspOlive oil
1/2Large onion,roughly chopped
2tspFresh garlic,minced
1/2CupChicken stock
1 1/2LbsCauliflower,cut into florets (the weight is the florets only, not the whole head of cauliflower)
1/4CupFull-fat cream cheese
3/4-1tspSea salt,to taste
1/2CupParmesan cheese,grated and very tightly packed (2oz)
Instructions
Heat the olive up on sautee 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. Drain the chicken stock into a sink and add the onions into the blender, along with the cream cheese.
Pulse until desired texture is reached - don't puree or it will turn into soup!