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 You'll Keep Making This
Cooking Tips You Should Know
- Be careful not to overcook the cauliflower to avoid a mushy texture.
- For extra creaminess, add a splash of milk or a dollop of sour cream before mashing.
Directions
Turn on your Instant Pot to the sauté setting. Melt the butter and toss in the garlic, cooking it just until you can smell that lovely aroma, about 30 seconds. Add the cauliflower and give it a good stir so it’s coated in butter and begins to soften, which should take around 5 minutes. Pour in the broth, then close and lock the lid. Set the pot to high pressure and cook for 5 minutes, allowing it some time to come up to pressure first. Once the cooking time is up, let the pressure release naturally for about 3 minutes, then carefully switch to quick release to let out any remaining steam. Open the lid and mash the cauliflower right in the pot using a potato masher or an immersion blender. Stir in the Parmesan cheese and season with salt and pepper to taste.
