Creamy Parmesan Instant Pot Mashed Cauliflower

Creamy parmesan Instant Pot mashed cauliflower is a healthier, low carb alternative to mashed potatoes. Prep it ahead in the Instant Pot for an easy holiday side dish!

Creamy parmesan instant pot mashed cauliflower

I’m back with another healthy holiday side dish.

Remember last week when I posted this Instant Pot Wild Rice Pilaf with Mushrooms and Pine Nuts?

Well today, we’re talking cauliflower. Mashed cauliflower. Which doesn’t sound appetizing in the least, but trust me, it is. Especially when parmesan cheese, garlic and fresh thyme are involved. It gets so creamy, you’re going to forget you’re eating cauliflower!

My favorite part about this Instant Pot mashed cauliflower is that you can put the whole head of cauliflower right in the Instant Pot! No need to break it down into florets. Just remove the stem and leaves and put the whole head right in!

Creamy Parmesan Instant Pot Mashed Cauliflower
Course: Side DishCuisine: Instant PotCalories: 109kcal
Servings: 4
Creamy Instant Pot mashed cauliflower is a healthier, low carb alternative to mashed potatoes. Prep it in the Instant Pot for an easy holiday side dish!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Ingredients
1 head cauliflower leaves removed and stem cut out
1 cup stock
4 cloves garlic
6 sprigs fresh thyme
Mash with
1/2 cup parmesan cheese freshly grated
1/2 cup greek yogurt plain
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions
Place the stock, garlic cloves and sprigs of thyme in the bottom of a 6 quart Instant Pot. Place the trivet on top and the cauliflower on the trivet.
Cook for 15 minutes on the steam setting. Do a quick pressure release (release the pressure immediately when the IP beeps). Allow the cauliflower to rest with the lid open for 10 or so minutes, until it cools slightly and it safer to handle (and allows extra moisture to drip off).
Carefully transfer the cauliflower to a new pot with as little liquid as possible from the Instant Pot.
Mash with the yogurt, cheese, salt and pepper.
This recipe is easy to re-heat in a pot or the microwave, and keeps in the fridge for 3-4 days.

Notes
Since cauliflower sizes vary, you may need to adjust the seasoning to taste.
For a larger batch, you may wish to use the slow cooker version of this recipe, or work in two batches to cook the cauliflower.

Nutrition
Serving: 1/4 batch | Calories: 109kcal | Carbohydrates: 10g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 778mg | Potassium: 497mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5.9% | Vitamin C: 88% | Calcium: 21.9% | Iron: 5.7%

Share this post