Instant Pot Creamy Cauliflower Mash 

Ingredients

• 2 cauliflower heads
• 1 cup whole cashews
• 1 cup unsalted chicken stock
• 2 garlic cloves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped, fresh sage
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons quality ghee (or grass-fed butter)

Instructions

1. Remove the florets from the cauliflower heads and chop them into chunks. Place in the bottom of your Instant Pot
2. Add the cashews, stock, garlic, thyme, sage, lemon juice, salt, and black pepper
3. Close the lid on the Instant Pot, and plug it in. Make sure the knob is turned to “Sealing”
4. Select “Pressure Cook” or “Manual” and set the timer for 12 minutes
5. When the cycle is complete, allow the Instant Pot to naturally release for 3 minutes before carefully preforming a manual release
6. Remove the lid from the Instant Pot. Place a fine mesh strainer over a bowl and pour the contents into the mesh strainer. Save the liquid just in case you need to thin out the mash
7. Add the cauliflower mixture into a food processor with the ghee and process until smooth and creamy
8. Serve while hot