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