Instant Pot Mashed Cauliflower is a delicious low-calorie and low-carb side that will substitute perfectly wherever you usually serve potatoes. They’re so good, you might just prefer them over their starchy counterparts!
I’m all about finding ways to cut down on heavy carbs and excessive calories without compromising deliciousness. While, of course, this recipe doesn’t taste exactly like potatoes, it tastes so good you might never go back.
I think the best part about this sneaky recipe is that even vegetable pessimists will love it. They never have to know it’s made with cauliflower, right? That can be a secret between us.
Ingredients
You most likely have everything you need to make this recipe all ready to go. Keep scrolling to get the full recipe and ingredient amounts.
- Broth – You can use either chicken or vegetable broth. Make sure to use low-sodium.
- Garlic – Add more or less depending on what you like.
- Cauliflower – I used one large head.
- Parmesan cheese – Fresh is always best.
- Greek yogurt – Make sure to get plain- we don’t want these to turn out sweet! Sour cream will also work.
- Salt & pepper – Season to taste.
What else can I mix into my mashed cauliflower
Just like mashed potatoes, these are easy to customize and make extra delicious. Give some of these ideas a try:
- Chives or green onion
- Bacon
- Cheddar or gouda cheese
- Fresh herbs
- Pesto
- Chipotle peppers
- Spices like chili, curry, or Italian.
How to make mashed cauliflower in the Instant Pot
- Cook the cauliflower: Add the broth and garlic to your Instant Pot, then put the trivet inside. Place the head of cauliflower, stems and leaves removed, on top of the trivet. Secure the lid and turn the valve to seal. Cook for 15 minutes on the steam setting. Quick release the pressure from the pot after the timer is up.
- Mash the cauliflower: While you can use a masher, a food processor works best. Break the cauliflower into pieces and add it to the food processor. Add the cheese, yogurt, salt, and pepper and pulse until smooth.
How to serve
To be honest, I could eat this out of a bowl all on its own. But of course it works best as a side! Give these recipes a try:
- Braised Lamb Shanks
- Balsamic Pork Loin
- Salisbury Steak Meatballs
- Chicken Madeira
- Baked Chicken Thighs
- Meatballs with Mushroom Sauce
- Rosemary Garlic Pork Roast
Leftovers
Leftovers will last 3-5 days in an airtight container in the fridge. You can definitely make this recipe ahead of time if you need to, as well. Reheat in the microwave at one minute intervals, stirring in between.
While you can freeze leftovers, keep in mind cauliflower gets watery after it thaws and may change the consistency. It will last 10-12 months frozen.
More great recipes to try:
- Cheesy Cauliflower Tots
- Cheesy Cauliflower Breadsticks
- Instant Pot Rice
- Instant Pot Mashed Potatoes
- Mashed Potatoes
- Crockpot Mashed Potatoes
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Instant Pot Mashed Cauliflower
Ingredients
- 1 cup chicken broth or vegetable broth, no sodium added
- 4 cloves garlic smashed
- 1 large head of cauliflower stem and leaves removed
- 1/2 cup Parmesan cheese freshly grated
- 1/4 cup Greek yogurt
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
Instructions
- Add the chicken broth and garlic to your Instant Pot. Place the trivet inside the Instant Pot and the cauliflower on top of the trivet. Place the lid on the instant pot and set the valve to seal.
- Cook for 15 minutes on the Steam setting. When the timer goes off, turn the instant pot off. Quick release the pressure from the pot.
- Carefully transfer the cauliflower to your food processor, break it up in pieces as necessary. Do not add the liquid. Let the cauliflower rest for 10 minutes so it cools off a bit.
- Add the Parmesan cheese, yogurt, salt and pepper to the food processor and pulse until smooth or until you've achieved the desired consistency.
Video
Recipe Notes
- Leftovers will last 3-5 days in an airtight container in the fridge. You can definitely make this recipe ahead of time if you need to, as well. Reheat in the microwave at one minute intervals, stirring in between.
- While you can freeze leftovers, keep in mind cauliflower gets watery after it thaws and may change the consistency. It will last 10-12 months frozen.
This recipe was amazeballs !!!
I used 1.5 Tbsp of coconut oil instead of Yoghurt
And vegan palmesian cheese
It is hands down the best mash I’ve ever tasted
Hi just a question?????
So in the mashed cauli, you discard the liquid used in the Instant Cook is that correct?
cheers
Yes, you’ll only be using the steamed cauliflower, not the liquid. Let us know how it turns out for you! 🙂
This recipe was probably the best one I’ve found as of yet! After experiencing how delicious this dish was, I could not fathom exchanging it for another. Thank you for sharing this recipe 😊
My pleasure, I’m so happy to hear this.
I finally got around to trying this dish and it is FANTASTIC! I looked at lots of recipes online and decided to go with a trusted source. The recipe is so simple but wow – we were blown away by the taste. I’m upset I’ve missed out up to this point. I’m not sure why I was so hesitant before. I guess I just couldn’t believe it’d be delicious. I was so wrong!
At least you know now!! So glad you liked the recipe 🙂