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| Pressure Cooker Creamy Cauliflower Cheese Sauce |
"A healthy alternative to Alfredo or white sauce. Freezes beautifully and can be used on pasta, potatoes, other veggies, or on pizza. You won't believe how good this is - even my very picky son loved it! Can be made Paleo, vegetarian, or dairy free. Use immediately or freeze for up to 6 months."
Ingredients :
- 2 teaspoons butter
- 5 cloves garlic, minced
- 1 head cauliflower, florets separated and stems cut into 1/2-inch pieces
- 1 cup low-sodium chicken stock
- 1/2 cup water (optional)
- 1/2 cup grated Parmesan cheese (optional)
- salt and ground black pepper to taste
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 38M |
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- Melt butter in an electric pressure cooker on the "Saute" setting. Add garlic; cook and stir until fragrant, about 2 minutes. Add cauliflower and chicken stock. Seal cooker and bring to high pressure according to manufacturer's directions. Cook for 6 minutes.
- Release pressure naturally according to manufacturer's instructions. Remove the lid carefully. Blend cauliflower with an immersion blender until creamy. Thin with water to desired consistency; stir in Parmesan cheese. Season with salt and pepper.
Notes :
- Use a butter substitute, if preferred.
- Substitute vegetable stock for the chicken stock if desired.
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