Cauliflower Puree


  • 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
  • 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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