Instant Pot Loaded Mashed Cauliflower
Cheesy, garlicky, flavor-loaded mashed cauliflower prepared in the Instant Pot! This is the perfect, most delicious low-carb swap for mashed potatoes!
Servings: 4
Ingredients
- 1 large head cauliflower core removed and roughly cut into florets
- 1½ cups water you can also use chicken broth
- 1 to 2 cloves garlic
- ½ tablespoon butter
- 1 tablespoon sour cream
- ¼ teaspoon dry mustard powder or to taste, optional to use
- ¼ teaspoon chili powder or to taste, optional to use
- salt and freshly ground black pepper to taste
- ¾ cup shredded cheddar cheese
- ¼ cup freshly grated Parmesan cheese
- 4 slices thick cut bacon cooked to a crisp and diced
- 2 green onions sliced, for garnish
Instructions
- Prep the oven. Preheat oven to 375˚F.
- Prep the Instant Pot. Pour water or broth into the Instant Pot insert. Place the steamer basket inside the Instant Pot and transfer the cauliflower florets to the basket.
- Cook. Close the lid and set the valve to sealing. Set it to manual and cook on high pressure for 3 minutes. Use the quick release function to release the pressure.
- Blend. Drain out all of the liquid and transfer the cauliflower to a food processor or blender (you can also use an immersion blender). Add the garlic, butter, sour cream, dry mustard, chili powder, salt, and pepper to the blender; process until blended and creamy. I recommend using the pulse function because it gives you more control over how creamy or chunky you want your cauliflower mash.
- Bake. Transfer the cauliflower mixture to a baking dish. Top with the cheeses and bacon, and bake for 5 minutes or until the cheese is melted.
- Serve. Sprinkle green onions over the top and serve.
Notes
- Choose Fresh Cauliflower: Look for cauliflower heads that are firm with tight florets and free of brown spots.
- Drain Well: After cooking, make sure to drain the cauliflower well to remove any excess moisture.
- Use a Food Processor or Blender: For a smooth consistency, blend the cauliflower in a food processor or with an immersion blender. For a chunkier mash, use a traditional potato masher.
- Season Generously: Cauliflower can be bland, so don't be shy with salt, pepper, chili powder, and dry mustard.
- Store Properly: If you have leftovers, store them in an airtight container and keep them in the refrigerator. Reheat gently on the stove or in the microwave, adding a touch of milk or butter if needed to refresh the consistency.
Nutrition
Calories: 338kcal | Carbohydrates: 13g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 569mg | Potassium: 754mg | Fiber: 4g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 103mg | Calcium: 266mg | Iron: 1mg
