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Instant Pot Mashed Cauliflower with Parmesan is for Dinner.

Instant Pot Mashed Cauliflower with Parmesan takes 5 minutes to prepare.

Instant Pot Mashed Cauliflower with Parmesan takes 25 minutes to cook.

Instant Pot Mashed Cauliflower with Parmesan makes 4 servings.

The ingredients for Instant Pot Mashed Cauliflower with Parmesan are:

1 head, large (6-7" dia) Cauliflower, raw 4 clove Garlic 2 tsp Thyme, fresh 4 tbsp Parmesan Cheese, grated .5 cup Yogurt, Chobani Original Plain Whole Milk Greek 4% Milk Fat .5 tsp Kosher salt 1 tsp Pepper, black 1 cup (8 fl oz) Water, tap 1 tsp Better Than Bouillon - Chicken Base (by OXYMORA)

Here is how you make Instant Pot Mashed Cauliflower with Parmesan:

IN the bottom of your pressure cooker, pour in the water (mixed with chicken base) and the thyme sprigs. Add 4 cloves of garlic and then put the trivet in the pot. Add the whole head of cauliflower on top of the trivet. Set pressure cooker for steaming 15 minutes. Do a quick-release pressure release. Open the lid and allow the cauliflower to sit for 10 minutes or so until it cools slightly and the extra moisture drips off. Carefully transfer the cauliflower to a large bowl or pot and mash with the yogurt, salt and pepper. Refrigerate any leftovers. It will keep in the refrigerator for 3-4 days.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ZINASP1.

The nutritional information for Instant Pot Mashed Cauliflower with Parmesan is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 109.0

• Total Fat: 3.2 g
• Cholesterol: 9.6 mg
• Sodium: 496.2 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 5.5 g
• Protein: 9.3 g