Instant Pot Mashed Cauliflower
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!
Servings: 4
Calories: 123kcal
Ingredients
- 1 cup chicken broth or vegetable broth, no sodium added
- 4 cloves garlic smashed
- 1 large head of cauliflower stem and leaves removed
- ½ cup Parmesan cheese freshly grated
- ¼ cup Greek yogurt
- ¼ teaspoon salt or to taste
- ¼ teaspoon 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
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.
Nutrition
Serving: 1serving | Calories: 123kcal | Carbohydrates: 13g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 431mg | Potassium: 720mg | Fiber: 4g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 102mg | Calcium: 213mg | Iron: 1mg