1 head cauliflower leaves removed and stem cut out
1 cup stock
4 cloves garlic
6 sprigs fresh thyme
1/2 cup parmesan cheese freshly grated
1/2 cup greek yogurt plain
1/2 teaspoon salt
1/2 teaspoon black pepper
NutritionServing: 1/4 batch | Calories: 109kcal | Carbohydrates: 10g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 778mg | Potassium: 497mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5.9% | Vitamin C: 88% | Calcium: 21.9% | Iron: 5.7%
Place the stock, garlic cloves and sprigs of thyme in the bottom of a 6 quart Instant Pot. Place the trivet on top and the cauliflower on the trivet.
Cook for 15 minutes on the steam setting. Do a quick pressure release (release the pressure immediately when the IP beeps). Allow the cauliflower to rest with the lid open for 10 or so minutes, until it cools slightly and it safer to handle (and allows extra moisture to drip off).
Carefully transfer the cauliflower to a new pot with as little liquid as possible from the Instant Pot.
Mash with the yogurt, cheese, salt and pepper.
NotesSince cauliflower sizes vary, you may need to adjust the seasoning to taste.
For a larger batch, you may wish to use the slow cooker version of this recipe, or work in two batches to cook the cauliflower.
This recipe is easy to re-heat in a pot or the microwave, and keeps in the fridge for 3-4 days.