These Cauliflower Mashed Potatoes are made with cauliflower, garlic, and vegan parmesan for a delicious vegan and low-carb side at your next holiday meal. Made easy in an Instant Pot!
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Place the trivet on the bottom of your instant pot. Add cauliflower, garlic, and vegetable broth to the Instant Pot. Close the lid and seal. Using the manual setting, set to high pressure for 5 minutes. Once ready, do a quick pressure release according to the manufacturer's instructions.
Strain the cauliflower/garlic through a colander and transfer to a food processor. Add parmesan (if using), butter, and salt. Process until mostly smooth so that it resembles mashed potatoes. Add soy milk, 1tbsp. at a time, if needed. Alternatively, you can mash the cauliflower with the remaining ingredients using a potato masher.
Serve immediately with freshly cracked pepper, chives, and melted butter.
Serving and Storing - Once the mashed cauliflower is nice and creamy, it's time to serve it up. I like to serve mine with freshly ground pepper, butter, fresh chives, and some vegan parmesan. This recipe is best fresh. I don't recommend making more than you intend to serve. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Variations - If you don't have an Instant Pot, you can cook the cauliflower and garlic in a large pot of boiling water for about 12 minutes, until easily pierce-able with a fork. Once it is cooked, continue on to step 2.