Cauliflower Puree

By: Jeffrey Eisner

Cauliflower Puree
cuisine icon Cuisine
American, Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Jeff’s Tip: If you want to use other seasonings, go wild! This dish is your canvas. The sky’s the limit!"]
cuisine icon Keywords
15-30 min, 4-6 servings, american, cauliflower, chicken or vegetable broth, chopped chives, contributed, cook 15 min, easy, instant pot pressure cooker, milk, modern, prep 5 min, pressure cook, salted butter, seasoned salt and black pepper to taste, side dish, vegetarian recipes

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
4-6 servings
Ingredients
  • 1 cup chicken or vegetable broth
  • 1 head cauliflower
  • 1/2 cup milk
  • 2 tbsp salted butter
  • seasoned salt and black pepper to taste
  • Chopped chives
Instructions
  • Place the trivet in the Instant Pot, pour in the broth, and place the cauliflower on top.
  • Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 4 minutes. Quick release when done.
  • Transfer the cauliflower to a food processor or blender. Pour in about a third of the broth from the pot. Pulse and then blend to form a smooth puree.
  • Add the milk, butter, seasoned salt, and pepper to the blender. Pulse and blend again until totally smooth and creamy before serving with some chives, perhaps.
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