Mushroom Risotto
Cauliflower Puree
| By : |
I have a confession: I used to hate many of the veggies used in this book, but preparing these delicious recipes has made me a believer. If you’re a cauliflower hater but love creamy mashed potatoes, trust me: try this recipe.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 servings
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Ingredients
- 1 cup chicken or vegetable broth
- 1 head cauliflower stalk and green leaves removed, cut into large chunks
- 1/2 cup milk or heavy cream or half-and-half
- 2 tbsp salted butter
1/4 stick - seasoned salt and black pepper to taste
- Chopped chives for garnish
Ingredients
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Instructions
- Place the trivet in the Instant Pot, pour in the broth, and place the cauliflower on top.
- Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 4 minutes. Quick release when done.
- Transfer the cauliflower to a food processor or blender. Pour in about a third of the broth from the pot. Pulse and then blend to form a smooth puree.
- Add the milk, butter, seasoned salt, and pepper to the blender. Pulse and blend again until totally smooth and creamy before serving with some chives, perhaps.
Recipe Notes
Jeff’s Tip: If you want to use other seasonings, go wild! This dish is your canvas. The sky’s the limit!
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