2heads cauliflowerabout 4 pounds; woody parts removed and cut in chunks
1bulbgarlicroasted; see Tips in post
½cupbroth or stocksee Ingredients in post
½ teaspoonsea salt +/-if using salted broth or stock, season last!
⅓cupnonfat Greek yogurt
1tablespoonfresh herbscoarsely chopped
sea salt and fresh ground pepperseason to taste
Add the cauliflower florets to the Instant Pot along with the roasted garlic, broth, water, and salt. Lock the lid, and set to 7 minutes. When the time is up, do a quick pressure release.
Add the cooked cauliflower with roasted garlic and liquid to the bowl of a food processor. Pulse until smooth.
Add the Greek yogurt, butter, and coarsely chopped herbs. Pulse until thoroughly combined. Add more broth as needed to achieve a creamy consistency.
Scoop the puréed cauliflower mixture into a serving bowl. Finish with a pat of butter and a sprinkling of fresh herbs as desired.
Seasoning the cauliflower is an important step! If using salted broth or stock, you may not need any, and you can skip the additional salt in the pressure cooker, and check for seasoning at the end.In calculating macronutrients, I used 42 ounces of cauliflower florets. This is an approximation for 2 average heads of cauliflower.