Mashed Cauliflower

Yield: 8-10 servings

Active Time: 20 minutes     Total Time: 25 minutes


  • 2½-3 lb head of cauliflower
  • 1 sweet onion, diced (optional)
  • 1 cup water
  • ½-1 ounce parmesan cheese freshly grated about ¾-1¼ cups
  • 4 Tablespoons butter salted or unsalted
  • 1 Tablespoon sour cream (optional)
  • ½-1 Tablespoon heavy whipping cream
  • 1 teaspoon fine grind sea salt
  • ½ teaspoon black pepper



1.       Put 1 cup of water into the inner pot of the pressure cooker. Place the basket or another accessory that will hold the cauliflower into the inner pot.

2.       Cut the cauliflower in half and remove the leaves. Cut into large pieces. Add them to the basket, put the diced onions on top and put the pressure lid on. Set high pressure for 5 minutes. When done, do a quick release.

3.       Remove the basket with the cauliflower and dump the water out of the inner pot. Put the cauliflower in the inner pot and turn on sear/sauté on high. Use a wooden spoon or potato masher to break up the cauliflower and sauté about 5 minutes until the liquid evaporates. Stir constantly so you don’t brown the cauliflower.

4.      Add remaining ingredients and mix to combine. The mixture will be chunky. Use an immersion blender to puree the mixture if you want smooth mashed cauliflower, or let the mixture cool down and use a blender to puree it. If the mixture is too thick, add a little more cream. If it is too runny, add some more grated cheese or put it in a container, covered and bake it until it’s the consistency you like.