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Creamy Parmesan Instant Pot Mashed Cauliflower

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Creamy Parmesan Instant Pot Mashed Cauliflower



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I’m back with another healthy holiday side dish.

Remember last week when I posted this Instant Pot Wild Rice Pilaf with Mushrooms and Pine Nuts?

Well today we are 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 are going to forget you are eating cauliflower!

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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!

How to make cauliflower mash in the Instant Pot





Like I mentioned above for this Instant Pot mashed cauliflower recipe I put the whole head of cauliflower in the Instant Pot because of this it does take longer to cook 15 minutes on steam but I just loved how hands off it is to make.

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  • Put some stock, garlic, and fresh thyme leaves in the bottom of the Instant Pot.
  • Place the cauliflower, leaves and stem removed, and scrubbed, on the trivet
  • Cook on the steam setting for 15 minutes, then do a quick pressure release
  • Allow the cauliflower to cool slightly before transferring to a bowl and mashing with parmesan cheese, greek yogurt and some seasoning.

Can you make mashed cauliflower ahead?



Of course you know me I’m all about the make ahead meals we made this Instant Pot mashed cauliflower ahead and re-heated it in a variety of ways:

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  • Best: bake it in a casserole dish covered at 350°F for 20-30 minutes or till heated through
  • In a pinch: just heat it in the microwave.
  • Keep it warm: Make it ahead and keep it warm in the Instant Pot using the ‘warm’ setting. You will want to keep the lid on to keep it from drying out.

Get Perfect Instant Pot Mashed Cauliflower with these tips:



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  • 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 2 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

Ingredients


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  • 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


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  • 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.
  • 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 till it cools slightly and it safer to handle and allows extra moisture to drip off.
  • Carefully transfer the cauliflower to a new pot with as little liquid as possible from the Instant Pot. 
  • Mash with the yogurt, cheese, salt and pepper. 
  • This recipe is easy to re-heat in a pot or the microwave, and keeps in the fridge for 3-4 days.

Notes


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Since cauliflower sizes vary, you may need to adjust the seasoning to taste.
For a larger batch you might wish to use the slow cooker version of this recipe or work in 2 batches to cook the cauliflower.


Nutrition


  • Serving: 1/4 batch 
  • Calories: 109kcal
  • Carbohydrates: 10g
  • Protein: 10g
  • Fat: 3g
  • Saturated Fat: 2g
  • Cholesterol: 9mg
  • Sodium: 778mg
  • Potassium: 497mg
  • Fiber: 3g
  • Sugar: 4g
  • Vitamin A: 295IU
  • Vitamin C: 72.6mg
  • Calcium: 219mg
  • Iron: 1mg

Before You Go: KETO SLOW COOKER ZESTY RANCH CHICKEN

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