Cream of Cauliflower


  • 3 cups low-sodium vegetable or chicken broth
  • 2 medium heads cauliflower
  • 6 garlic or Roasted Garlic cloves
  • 2 tsp seasoned salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp ghee
  • 2 cups unsweetened nondairy milk
  • 1 bunch fresh chives
  • 1/4 cup grated parmesan cheese
  • Combine the broth, cauliflower florets, and garlic in the Instant Pot. Secure the lid, move the valve to the sealing position, then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
  • Using tongs, transfer half of the cauliflower to a bowl. Use a fork to break the cauliflower into bite-size pieces (it will be very tender) and let rest.
  • Add the seasoned salt, pepper, garlic powder, and Italian seasoning to the pot. Use an immersion blender to puree the soup right in the pot.
  • Stir in the ghee (if using), milk, chives (if using), and Parmesan (if using). Add the reserved cauliflower and serve, topped with more chives, if desired.
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