Pressure Cooker Creamy Cauliflower Cheese Sauce
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"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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Ingredients38 m servings 108 cals
Original recipe yields 4 servings
- 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.
- Cook's Notes:
- Use a butter substitute, if preferred.
- Substitute vegetable stock for the chicken stock if desired.
Per Serving: 108 calories; 5.2 g fat; 9.5 g carbohydrates; 7.8 g protein; 15 mg cholesterol; 279 mg sodium. Full nutrition