id="recipe">
Instant Pot Cauliflower Mash
id="recipe">
Cauliflower Mash
Whipped and mashed cauliflower mixed with Parmesan, garlic, and Greek yogurt. Take a look at this veggie alternative to the carbaceous potato.
Servings: 6
Calories: 192kcal
Print
Widget not in any sidebars
Ingredients
In the Pot
- 1 head Cauliflower
- 2 cup of beef chicken, or vegetable stock
- 4 cloves garlic
- 8 sprigs thyme
After the Pot
- ½ cup Parmesan cheese
- 1 cup plain Greek yogurt
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 4 stalks of Scallions sliced in ¼ inch pieces.
Widget not in any sidebars
Instructions
- Carefully cut the base off of the cauliflower by flipping the cauliflower base side up and cutting out the core. Keep the florets intact.
- Place trivet in pot along with “In the Pot” items (2 cups stock, 4 cloves garlic, 8 sprigs thyme). Place baseless cauliflower a top the trivet.
- Instant pot operation settings: 15 minutes on steam setting. Quick Pressure release. Let cauliflower rest for 10 minutes with the lid open.
- Leaving the stock, garlic, and thyme in the pot, transfer cauliflower to a bowl with “After the Pot” items (½ cup Parmesan cheese,1 cup plain Greek yogurt, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons garlic powder and mash together. Toss with scallions. Serve immediately.
Notes
Note: An 8 quart Instant Pot was used for this recipe. If using a 6 quart, 1 cup of broth can be used.
Adapted From: Sweet Peas and Saffron
Nutrition
Calories: 192kcal
Did you make this recipe?Mention @awheeler_ on instagram and hashtag it #foodetc. I want to see!!
Leave a Reply