Calories Per Serving: 50
Servings: 4
Ingredients:
1 head cauliflower
1/4 c canned coconut cream
pink salt and pepper to taste
Directions:
- Wash cauliflower and remove leaves
- Cut in half then cut out core at an angle
- Coarsley chop, removing any additional core
- Add 1 cup water and trivet to pot to Instant Pot (or use remaining liquid from Garlic Herb Instant Pot Roast)*
- Place steamer basket on top of trivet and add chopped cauliflower
- Secure lid and choose “Manual” on high for 5 minutes
- Use ‘quick release’ method to release steam before removing lid
- Combine cauliflower, coconut cream, pink salt, and pepper in food processor or with potato masher and blend to desired smoothness
*Alternatively, can steam cauliflower in saucepan or in microwave, if desired
