Instant Pot Cauliflower Hash Brown Casserole Recipes

INSTANT POT CAULIFLOWER HASH BROWN CASSEROLE

Instant Pot Cauliflower Hash Brown Casserole image

Make this versatile side dish for literally ANY meal. Cauliflower and potato are a winning low(er) carb combo. Make head in the Instant Pot and reheat in the broiler just before serving.

Provided by DanaAngeloWhite

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 large egg
2 cups cauliflower florets, roughly chopped
1 cup shredded frozen hash brown potatoes
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup panko breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons everything bagel seasoning

Steps:

Spray a 32-ounce (6-inch) soufflé dish with nonstick cooking spray; set aside.
Beat egg in a medium bowl, add cauliflower, hash browns, salt pepper, panko and Parmesan cheese and mix to combine.
Pour mixture in prepared soufflé dish.
Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower soufflé dish onto the trivet.
Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 10 minutes. When the cook time is done, quick release the pressure.
Carefully remove the dish from the inner pot. Transfer to the oven and broil for 5 minutes or until the top is golden brown.
Sprinkle with everything bagel seasoning and serve.
Serves: 4 ; Calories: 113; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 15 grams; Sugars: 1 gram; Protein: 6 grams; Sodium: 325 milligrams; Cholesterol: 52milligrams; Fiber: 2 grams.

Nutrition Facts : Calories 128.6, Fat 3.8, SaturatedFat 1.7, Cholesterol 52, Sodium 771.8, Carbohydrate 17.4, Fiber 2.2, Sugar 1.5, Protein 7

INSTANT POT® CHEDDAR, BROCCOLI, AND CAULIFLOWER BAKE

Instant Pot® Cheddar, Broccoli, and Cauliflower Bake image

Instant Pot® variant of a really good broccoli and cauliflower casserole.

Provided by Christian

Categories Side Dish Casseroles Cauliflower

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

cooking spray
1 (12 ounce) package frozen cauliflower and broccoli
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 ½ cups shredded sharp Cheddar cheese, divided
¼ cup minced onion
½ teaspoon garlic powder
salt to taste

Steps:

Combine frozen cauliflower and broccoli with water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove vegetables with a slotted spoon to the prepared baking pan. Dump out any remaining water from the pot.
Select Saute function. Add condensed soup, sour cream, 3/4 cup Cheddar cheese, onion, garlic powder, and salt; stir until Cheddar has melted and mixture is gooey, 3 to 5 minutes. Pour over vegetables in the baking pan and top with remaining Cheddar.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spray an 8-inch square baking pan with cooking spray.
Cook in the preheated oven until cheese is melted and top is browned, 20 to 30 minutes. Turn on the broiler (if top is not browned) and broil for 2 to 3 minutes, if desired.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 13.3 g, Cholesterol 69.8 mg, Fat 30.7 g, Fiber 2.2 g, Protein 14.8 g, SaturatedFat 17.5 g, Sodium 851.2 mg, Sugar 2 g

INSTANT POT® MASHED CAULIFLOWER WITH GARLIC

Instant Pot® Mashed Cauliflower with Garlic image

Using very little liquid, your electric pressure cooker can whip up creamy mashed cauliflower in next to no time. Feel free to add additional Parmesan or any other shredded cheese you like. For a vegan version, use oil in place of butter, skip the cheese entirely, and stir in some nutritional yeast or ground chipotle at the end for additional flavor.

Provided by Just Joely

Categories Fruits and Vegetables Vegetables Cauliflower Mashed

Time 28m

Yield 2

Number Of Ingredients 6

Ingredients

2 tablespoons butter, or more to taste
2 cloves garlic, coarsely chopped, or more to taste
1 large head cauliflower, finely chopped
¼ cup vegetable broth
salt and ground black pepper to taste
¼ cup grated Parmesan cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot and add garlic. Stir until fragrant, about 30 seconds. Add cauliflower; stir until cauliflower is coated in butter and starting to become tender, about 5 minutes. Add broth. Close and lock the lid. Choose high pressure and set timer for 5 minutes. Allow time for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for about 3 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mash cauliflower using a potato masher or stick blender. Stir in Parmesan cheese. Season with salt and pepper.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 24.3 g, Cholesterol 39.3 mg, Fat 14.9 g, Fiber 10.7 g, Protein 12.6 g, SaturatedFat 9.1 g, Sodium 496.2 mg, Sugar 10.6 g

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