Instant Pot Cauliflower Puree with Rosemary and Garlic
I can’t even believe I — a born and raised Idaho girl — can admit this, but….
I would happily eat this Instant Pot cauliflower puree over mashed potatoes during Thanksgiving. There. I said it.
If my dad was reading this, he’d be like “WHAAT??” (I can literally hear his voice in my head.)
Correctly made mashed potatoes are sort of a religion on our family. No instant, dehydrated boxed potatoes for us. Not even mashed red potatoes. Or Yukon golds. Only Russet-Burbanks that were harvested locally. With lots of butter, milk, and salt.
Speaking of my dad. And cauliflower. And cauliflower masquerading as other types of foods. . .
Once I was visiting my family and I made some cauliflower rice to go with dinner. My dad, a staunch meat and potatoes (and anti-vegetable) man, raised an eyebrow and asked what it was.
“Just a special kind of rice,” I answered nonchalantly.
“Oh, ok,” he said as he helped himself. Ate it up. And helped himself again.
My mom and I exchanged knowing glances during dinner. She knew what he was actually eating and we both giggled internally.
And no one ever spoke of it again.
I’m not sure I could convince him that cauliflower puree was mashed potatoes. That would be a stretch.
But, my kids liked it, which is saying a lot because they normally protest loudly when I make cauliflower anything, i.e. “Is this REAL pizza crust or that weird cauliflower stuff?” “Can we have REAL RICE PLEASE?!” (insert incessant whining).
This, however, pacified them as long as we had something to go on it — like gravy.
The key in making this Instant Pot cauliflower puree taste more like regular potatoes is the ghee (or butter). Don’t skimp on that stuff! Ghee is kind of pricey if you buy it at the store, so make a batch using my Homemade Ghee recipe.
I always use Kerrygold butter when I make ghee because it’s made out of milk from grass-fed cows, and it tastes like unicorns and rainbows. It’s my favorite. (And Costco sells it! They’re my favorite, too.)
Pull out your Instant Pot and make a batch of this for Thanksgiving! It won’t take up any space in your oven/stove area which is helpful. It’s nice to have helpful things on Thanksgiving. Particularly people who will do the dishes while you sit on the couch and eat pie.
And psst…. you can use this recipe and swap out the cauliflower for potatoes if you’re worried about rioting. It’s a valid concern. I added notes in the recipe.
Have you checked out the other recipes I posted for Thanksgiving Week?
- 3 medium heads of cauliflower
- 1/2 cup chicken broth
- 1 teaspoon sea salt
- 1 Tablespoon fresh minced garlic
- 3 large sprigs of fresh rosemary (or 1 teaspoon crushed dried rosemary)
- 4 Tablespoons of ghee or grass-fed butter
- Chopped fresh Italian flat-leaf parsley, for garnish (optional)
- Trim the leaves and stems from the cauliflower and cut it into 1 to 2-inch pieces. Place them into the Instant Pot insert. (No need to use the rack.) It should be filled to the "Max" line, but no higher.
- Add the chicken broth, sea salt, garlic, and rosemary to the pot.
- Place the lid on the Instant Pot, move the steam vent to "sealing" and set it for Manual for 10 minutes.
- When it is finished cooking, switch the steam vent to "venting" and let the steam release.
- Remove the lid. Remove the rosemary stems, leaving a few leaves behind. Discard stems. Add the ghee and stir it around until it melts.
- Blend the cauliflower in batches (with the liquid) in a blender and transfer to a large serving dish. Taste, and add a little extra salt if needed. Garnish with parsley.