(Total Time: 40 MIN| Serves: 4)
3 cups cauliflower, chopped
2 cups plain Greek yogurt
3 garlic cloves, crushed
2 tbsp. olive oil
1 cup vegetable stock
1 tsp cumin
1 tsp salt
¼ cup finely chopped parsley
Plug in your instant pot and press the ‘Saute’ button. Heat the oil and add garlic. Cook for 1 minute. Now add chopped cauliflower and pour in vegetable stock. Season with salt and seal the lid.
Set the steam release handle and press the ‘Manual’ button. Set the timer for 30 minutes.
When done, release the pressure naturally and open the lid. Stir in Greek yogurt, cumin, and parsley.
Transfer the mixture to a food processor and process until smooth.
Per Serving (Calories 164 | Total Fats 8.6g | Net Carbs: 7.4g | Protein: 13.2g |Fiber: 2.1g)