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.

• Preparation Time: 30 mins
• Cooking Time: 8 mins
• Total Time: 38 mins
• Calories: 108 Calories

Ingredients

• ½ cup water (Optional)
• 2 teaspoons butter
• salt and ground black pepper to taste
• 5 cloves garlic, minced
• ½ cup grated Parmesan cheese (Optional)
• 1 cup low-sodium chicken stock
• 1 head cauliflower, florets separated and stems cut into 1/2-inch pieces

Recipe Instructions

Step 1

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.

Step 2

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.