Pressure Cooker Creamy Cauliflower Cheese Sauce Recipes

PRESSURE COOKER CREAMY CAULIFLOWER CHEESE SAUCE

Pressure Cooker Creamy Cauliflower Cheese Sauce image

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.

Provided by brinckie

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 38m

Yield 4

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 278.9 mg, Sugar 3.8 g

PRESSURE COOKER CREAMY CAULIFLOWER CHEESE SAUCE

Pressure Cooker Creamy Cauliflower Cheese Sauce image

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.

Provided by brinckie

Categories Creamy Pasta Sauce

Time 38m

Yield 4

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 278.9 mg, Sugar 3.8 g

INSTANT-POT VEGAN CAULIFLOWER QUESO RECIPE FOR THE INSTANT POT OR PRESSURE COOKER

Instant-Pot Vegan Cauliflower Queso Recipe for the Instant Pot or Pressure Cooker image

Cauliflower is the base for this creamy, cheesy dairy-free queso sauce. This is great on chips but even better on top of burritos and enchiladas.

Provided by Kathy Hester

Yield Makes 4 cups

Number Of Ingredients 16

Ingredients

2 cups (214 g) cauliflower florets (about 1/2 head small cauliflower)
1 cup (237 ml) water
3/4 cup (96 g) thick-cut carrot coins
1/4 cup (34 g) raw cashews
1/4 cup (24 g) nutritional yeast
Liquid drained from 1 (10-oz [283-g]) can diced tomatoes with green chiles (I like Rotel)
1/2 tsp smoked paprika
1/2 tsp salt (or to taste)
1/4 tsp chili powder
1/4 tsp jalapeño powder, optional
1/8 tsp mustard powder
1 (10-oz [283-g]) can diced tomatoes with green chiles, drained (I like Rotel)
1/2 cup (75 g) chopped bell pepper (optional)
2 tbsp (30 g) minced red onion (optional)
1/4 cup (4 g) minced cilantro
Instant Pot pressure cooker

Steps:

For the Instant Pot, add the cauliflower, water, carrots and cashews to your Instant Pot and cook on high pressure for 5 minutes, then carefully do a quick pressure release by moving the valve to release the pressure.
Pour the cooked mixture into a strainer over the sink and drain the extra water.
For the blender, put the drained mixture along with the nutritional yeast, liquid drained from the canned tomatoes, smoked paprika, salt, chili powder, jalapeño powder (if using) and mustard powder into your blender. Blend until smooth.
For the mix-ins, scrape out the blender contents into a mixing bowl and stir in the tomatoes and green chiles, bell pepper (if using), minced onion (if using) and cilantro.
You can serve this at room temperature or keep it warm on the lowest slow cooker setting.

PRESSURE-COOKER CREAMY CAULIFLOWER SOUP

Pressure-Cooker Creamy Cauliflower Soup image

I love indulgent cream soups but not the fat that goes along with them. The velvety texture of this healthier cauliflower soup makes it feel so rich, and the spicy kick warms you from the inside out. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

6 cups water
1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
1 small onion, chopped
3 garlic cloves, minced
1 large bay leaf
3 teaspoons dried celery flakes
1-1/2 teaspoons salt
1-1/2 teaspoons adobo seasoning
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
3/4 cup nonfat dry milk powder
Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

Steps:

Place the first 11 ingredients in a 6-qt. electric pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Discard bay leaf. Stir in milk powder until dissolved. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pressure cooker and heat through. If desired, serve with toppings.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 434mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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