Cauli-fredo Sauce for Instant Pot

Have you ever wondered what to do with riced cauliflower besides making mock mashed potatoes? Put together this caulifredo in under roughly 30 mins and serve it on chicken with zoodles. I don't have photos yet as I have always been in a hurry to get it on the table. The children I sometimes feed actually liked it and didn't believe it was cauliflower.

INGREDIENTS:

1-2 tsps. Garlic, minced in jar

1 tbsp. Butter, unsalted

1 cup Silk cashew milk unsweetened

1/4 cup Heavy Whipping Cream (optional)

1 cup Chicken Broth

2 cups Riced Cauliflower

1/2 tsp. Pepper, black

1 tsp salt

1/8 cup Nutritional Yeast Flakes

4 tbsp. parmesan, grated

1/2 tsp. Xanthan Gum (optional)

DIRECTIONS:

1. Put instant pot on saute. 
2. Melt butter.
3. Slightly brown garlic.
4. Hit cancel.
5. Add in rest of ingredients minus parmesan and xanthan gum.
6. Hit porridge setting.
7. Vent when done.
8. Place all ingredients in Nutri-bullet and blend.
9. Do not overfill Nutri-bullet with warm liquid or it will explode all over your counter when you open it.
10. If you do not have a nutri-bullet, try a blender. You just need to get the cauliflower smooth.
11. If you don't have an instant pot, I would throw everything in a large sauce pan and cook for 30 mins or until cauliflower is soft. Then used an immersion blender to blend.
12. I have made this with and without xanthan gum and heavy cream. It's just creamier with those ingredients, but if you are against them, leave them out. This recipe is good both ways.
13. The nutrition facts include the heavy cream and xanthan gum.

Nutrition Facts

4 Servings
Amount Per Serving
Calories: 140
Total Fat: 10.8 g
Total Carbohydrate: 6.8 g
Dietary Fiber: 2.3 g
Protein: 6.2 g