Pressure Cooker Creamy Cauliflower Cheese Sauce recipe

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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
½ cup water
½ cup grated Parmesan cheese
salt and ground black pepper to taste

Nutrition Info

107.6 calories
carbohydrate: 9.5 g
cholesterol: 15.2 mg
fat: 5.2 g
fiber: 3.7 g
protein: 7.8 g
saturatedFat: 3.1 g
servingSize: -
sodium: 278.9 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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