Cauliflower Puree

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.

Cuisine

American, Modern

Course

Side Dish

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

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 Time

5 min

Cook Time

15 min

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.

Notes