Cauliflower Puree
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.
Servings Prep Time
4-6servings 5minutes
Cook Time
15minutes
Servings Prep Time
4-6servings 5minutes
Cook Time
15minutes
Ingredients
  • 1cup chicken or vegetable broth
  • 1head cauliflowerstalk and green leaves removed, cut into large chunks
  • 1/2cup milkor heavy cream or half-and-half
  • 2tbsp salted butter1/4 stick
  • seasoned salt and black pepper to taste
  • Chopped chivesfor garnish
Instructions
  1. Place the trivet in the Instant Pot, pour in the broth, and place the cauliflower on top.
  2. 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.
  3. 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.
  4. 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!