15-30 min4-6 servingsamerican

Cauliflower Puree

By Jeffrey Eisner

4-6 servings

15-30 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American, American

Yield: 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

I have a confession: I used to hate many of the veggies used in this book, but preparing these delicious recipes has made me a believer. If you’re a cauliflower hater but love creamy mashed potatoes, trust me: try this recipe.

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.

Notes

Jeff’s Tip: If you want to use other seasonings, go wild! This dish is your canvas. The sky’s the limit!

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About the chef

Jeffrey Eisner

Jeffrey Eisner is a multiple-time #1 bestselling author where his debut cookbook was one of the most sold during the 2020 pandemic – a time when people were cooking at home more than ever. His trusted and signature recipes earned him numerous appearances on both national and international television. He develops and tests his recipes in both the rural farmlands and in the bustling city. When not cooking, he enjoys traveling with his partner Richard, and spoiling their dog, Banjo the Norwich Terrier. He also loves pinball.

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