(Total Time: 20 MIN| Serves: 6)
4 cups cauliflower, chopped into florets
2 garlic cloves, crushed
¼ cup heavy cream
¼ cup whole milk
2 tbsp Parmesan cheese
3 tbsp nutritional yeast
3 tbsp butter
1 tbsp lemon juice, freshly squeezed
1 tsp salt
½ tsp white pepper
½ tsp dried rosemary
Plug in the instant pot and add cauliflower. Pour in enough water to cover and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 8 minutes.
When done, release the pressure naturally and open the lid. Drain the cauliflower and chill for a while.
Meanwhile, melt the butter on the ‘’Saute’’ mode. Add garlic and briefly cook – for one minute.
Now add cauliflower and cook for 3-4 minutes, stirring constantly. Pour in the heavy cream and milk. Season with salt, pepper, and rosemary.Bring it to a boil and then press the ‘’Cancel’’ button. Stir in the nutritional yeast and Parmesan cheese.
Finally, sprinkle with lemon juice and serve. Optionally, transfer the mixture to a food processor and process until smooth.
Per Serving (Calories 126 | Total Fats: 9.3g | Net Carbs: 4g | Protein: 5.7g |Fiber: 3g)