Instant Pot Cauliflower Mash with Roasted Garlic
Roasted garlic elevates this creamy mashed cauliflower! It's easy to make and a perfect side dish for an elegant holiday meal, yet simple enough for weeknight dinners...
Equipment
Ingredients
- 2 heads cauliflower about 4 pounds; woody parts removed and cut in chunks
- 1 bulb garlic roasted; see Tips in post
- ½ cup broth or stock see Ingredients in post
- ½ cup water
- ½ teaspoon sea salt +/- if using salted broth or stock, season last!
- ⅓ cup nonfat Greek yogurt
- 4 tablespoons butter
- 1 tablespoon fresh herbs coarsely chopped
- sea salt and fresh ground pepper season to taste
Instructions
- 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.
Notes
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.
Nutrition
Calories: 101kcalCarbohydrates: 5gProtein: 6gFat: 7g
Tried this recipe?Let us know how it was!