This is my first recipe for an electric pressure cooker and I’m so excited to share it. I have an 8 Quart Instant Pot Duo and that is what I used for this recipe, but other brands of electric pressure cookers and sizes should work too. Many recipes for pressure cookers leave out the time that it takes for the pressure cooker to come to pressure and release pressure. I think the reason for this is because that amount of time can vary based on the size of the pot, the brand of the pot, and the amount of food in the pot. However, I decided to include the “come to pressure” time even though it’s an estimate, for planning purposes. It’s always frustrating when you’re trying to put a meal together and have all the components ready at the same time and one of the components takes a lot longer than expected.
If you are thinking about getting an electric pressure cooker and can’t decide, here’s my post – My Week With An Instant Pot, about what convinced me to buy one.
If you don’t have a pressure cooker, but would like to make this recipe, use this method.
- 4 garlic cloves, peeled
- 1 Head of Cauliflower, leaves removed
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried rosemary
- 1 tbs butter, unsalted
- ⅓ cup low-fat buttermilk
- 4 oz Parmesan cheese, shredded
- Pour 1.5 cups of water into the pressure cooker pot.
- Place the trivet or a vegetable steamer basket into the pressure cooker pot.
- Carefully place the peeled garlic cloves on the trivet, then add the whole head of cauliflower.
- Place and lock the lid on the pressure cooker and make sure the pressure vent to set to "sealing".
- Select high pressure for 6 minutes. (Note: It took my pressure cooker 15 minutes to come to pressure, but this time may vary.)
- While waiting, gather the remaining ingredients.
- After the 6 minutes has elapsed, perform a quick release by moving the pressure vent to "venting".
- Allow the steam to release and the pin to drop (this took approximately 4 minutes). Once complete, turn the pressure cooker off.
- Remove the trivet with the garlic and cauliflower.
- Dump the water out of the pressure cooker pot.
- Once the water has been removed, add the garlic and cauliflower back to the pot.
- Add the remaining ingredients.
- Using a stick blender, puree the cauliflower mixture until smooth and creamy.
- Taste and adjust seasoning if necessary.
- Note: If you don't have a stick blender, you can transfer to a blender or food processor. Worst case, use a potato masher, it just won't have the smooth creamy texture.
Place garlic cloves on the trivet, so they don’t fall through into the water.
Just to give you a visual of what I removed from the cauliflower, removed leaves, but left the core.
Now it’s time to stick blend! This is the stick blender (affiliate link) I have and love!