Ingredients
- 2 tablespoons butter, or more to taste
- 2 cloves garlic, coarsely chopped, or more to taste
- 1 large head cauliflower, finely chopped
- ¼ cup vegetable broth
- salt and ground black pepper to taste
- ¼ cup grated Parmesan cheese
Why This Dish Is Hard To Resist
Cooking Secrets
- Be careful not to overcook the cauliflower to avoid a mushy texture.
- For extra creaminess, add a splash of cream or a dollop of butter after mashing.
Directions
Turn on your Instant Pot and setting it to the sauté mode. Melt the butter in the pot, then add the garlic and cook for about 30 seconds until it smells amazing. Toss in the cauliflower and stir it around so it gets coated in the buttery garlic. Let it cook for about 5 minutes until the cauliflower starts to soften. Pour in the broth, then close the lid and seal the valve. Set the pot to high pressure for 5 minutes and let it do its thing. Once the timer goes off, let the pressure release naturally for about 3 minutes, then carefully switch to quick release to let out any remaining steam. Open the lid, mash the cauliflower with a potato masher or an immersion blender until it’s nice and creamy. Stir in the Parmesan cheese, then season with salt and pepper to taste.
