Pressure Cooker Mashed Cauliflower – Diethood (Video)

Confession:

I have always hated cauliflower. I never like the smell, the taste, etc. That all changed with this recipe, pressure cooker mashed cauliflower with garlic and chives from Katerina over at https://diethood.com/. You can learn more about Katerina here.

This month, my focus is going to be on low carb keto friendly recipes. I got this idea and encouragement for my friend Elaine (Hi Elaine!), as she and her husband have started eating low-carb. I honestly had no idea what that was about, and was a little bit afraid to check them out for fear of losing flavor. Elaine has helped to prove me wrong! The recipes I have found have been easy and really full of flavor and very delicious. Through this new research, I have discovered some really wonderful food bloggers and I will definitely go back to try new recipes from each of them. I will DEFINITELY be back to check out more from Katerina, her dessert recipes are gluten free!

This recipe was truly delicious, creamy and unbelievably like mashed potatoes. I seriously love my mashed potatoes, so it says a lot for me to give this compliment. Enough said, let’s jump right in!

What you’ll need:

  • 1 large head cauliflower, core removed and roughly cut into florets 
  • 1/2 tablespoon olive oil
  • 4 cloves garlic, peeled and smashed
  • 1 1/2 cups chicken broth
  • 1/2 tbsp butter
  • 1 tbsp sour cream
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp chopped fresh chives, plus more to garnish

Instructions

Set Quick Cooker to SEAR. Add oil to pot, heat for one minute. Smash garlic, add to pot. Saute until lightly golden on all sides, about one minute.

Add chicken broth, heat another minute.

Hit CANCEL. Place cauliflower in steam basket, and place into quick cooker. Cooker. Cover with lid, and set to CUSTOM setting, 3 minutes. Press START.

When timer is up, hit cancel. Push steam release button to Quick release pressure. Open the lid halfway and let stand 3 minutes.

Drain out all of the liquid (you can save the liquid for another use) and mash the cauliflower and garlic with a potato masher, or transfer them to a blender or food processor (I used my blender). Add in butter, sour cream, salt and pepper. If you’re using the blender, pulse until blended and creamy.

Transfer to an insulated bowl to keep warm while you’re waiting for the rest of your dinner. 

Lastly, add in Parmesan cheese and chives, and maybe another pat of butter. Stir well. 

That’s it! This recipe was so easy to make and really, really delicious! I can’t believe I’m saying this, but I think we’ll add this to our monthly rotation of recipes. It was that good! Please head over to visit https://diethood.com/ and check out the rest of their wonderful low carb recipes. Lots to enjoy there!

Also let me know if you make this recipe, and what you think of it. Let’s make great together!

Link to original recipe: https://diethood.com/instant-pot-mashed-cauliflower/

Pressure Cooker Mashed Cauliflower

Creamy and scrumptious, this mashed cauliflower is FULL of flavor, keto friendly and gluten-free!!
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Prep Time 5 mins
Cook Time 8 mins
Servings 4 servings

Ingredients
  

  • 1 large head cauliflower, core removed and roughly cut into florets
  • ½ tbsp olive oil
  • 4 cloves garlic, peeled and smashed
  • 1 ½ cups chicken broth
  • ½ tbsp butter
  • 1 tbsp sour cream
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste
  • ½ cup Parmesan cheese
  • ½ tsp freshly chopped chives, plus more to garnish

Instructions
 

  • Set Quick Cooker to Sear. Add oil to pot, heat for one minute.
  • Smash garlic, add to pot. Saute until lightly golden on all sides, about one minute.
  • Add chicken broth, heat another minute.
  • Hit CANCEL. Place cauliflower in steam basket, and place into Quick Cooker. Cover with lid, and set to CUSTOM setting, 3 minutes. Press START.
  • When timer is up, hit cancel. Push steam release button to quick release pressure. Open the lid halfway and let stand 3 minutes.
  • Drain out all of the liquid (you can save the liquid for another use) and mash the cauliflower and garlic with a potato masher, or transfer them to a blender or food processor. Add in butter, sour cream, salt and pepper. If you're using the blender, pulse until blended and creamy.
  • Transfer to an insulated bowl to keep warm while you're waiting for the rest of your dinner. 
  • Lastly, add in Parmesan cheese and chives, and maybe another pat of butter. Stir well. 
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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