Instant Pot Mashed Cauliflower

Looking to lighten up your sides? Try this Instant Pot Mashed Cauliflower seasoned with broth and garlic for a tasty lower carb option.

Jump to recipe

Cauliflower really is a magical vegetable. It can replace pizza crust, chicken nuggets/wings, rice, pasta, and potatoes. The first time I had mashed cauliflower was over a decade ago and it was quite watery – not the most appealing substitute for potatoes. But this Instant Pot version results in a thicker consistency more closely related to mashed (whipped) potatoes.

To make this, you steam the florets in broth, chicken or vegetable depending on your preference, along with garlic. Once cooked, make sure you drain all the liquid (I know it seems like a waste so if you wan to save it for soup be my guest) and then blend the garlic and cauliflower together. After that you simply add a little sour cream, butter, and salt and pepper to taste.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Wednesday Holiday Side Dish Recipes:

• Air Fryer Brussel Sprouts with Bacon from Cheese Curd In Paradise
• Air Fryer Brussels Sprouts from An Affair from the Heart
• Apple and Chestnut Stuffing from Hezzi-D’s Books and Cooks
• Homemade Rice Pilaf from Kathryn’s Kitchen Blog
• Old-Fashioned Candied Yams from Palatable Pastime
• One Pot Brussels Sprouts with Lemon Orzo from A Kitchen Hoor’s Adventures
• Pineapple Casserole from A Day in the Life on the Far
• Potato Gratin with Gruyére, Bacon, and Leeks from Karen’s Kitchen Stories
• Puff Pastry Wrapped Asparagus Bundles from Blogghetti
• Pumpkin Methi Luchi from Magical Ingredients
• Roasted Pepitas from Art of Natural Living
• Twice Baked Potato Casserole from Hostess At Heart

INSTANT POT MASHED CAULIFLOWER

Print

Yield: 4-6 servings Prep Time: 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large head cauliflower, core removed and cut into large florets
• 1/2 Tbsp olive oil
• 4 cloves garlic, smashed
• 1-1/2 cups chicken stock or vegetable broth
• 1/2 Tbsp unsalted butter
• 1 Tbsp sour cream
• 1/2 tsp salt, or to taste
• 1/4 tsp fresh ground pepper, or to taste

Directions

1. Set instant pot to sauté and add olive oil. Add garlic and cook until golden brown on all sides, about 2 minutes. Add broth and cook 1 minute.
2. Turn off sauté mode, and the steamer basket inside and put the cauliflower in the basket. Close the lid and set the valve to sealing. Set to cook on high pressure for 3 minutes.
3. When complete, use the quick release function to release the pressure. then open half way and let stand another 3 minutes.
4. Drain all of the liquid and transfer the cauliflower and garlic to a food processor or blender. Add butter, sour cream, salt, and pepper and pulse until blended and creamy. Taste and adjust seasonings if needed.
5. Transfer to a mixing bowl or serving dish and serve immediately.

Source: Adapted slightly from Diethood.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE