I love a great head of Cauliflower – dipped in ranch, I could devour it myself.
Just over a year ago, I caught myself on a Cauliflower kick when I picked up an Instant Pot – I thought that the pot was just all hype for quite a long time.. how many more appliances did I need in the kitchen? A friend of mine invited me to an Instant Pot Facebook group and less than 24 hours later I had pushed the BUY NOW button on Amazon and it was on my doorstep a day later.
Guess what? It has been the best purchase I have made for my kitchen. It’s an ultimate time saver with a large family, allows me to meal prep every weekend for the week ahead, and within a day I was cranking out recipe after recipe.
Close to 1 1/2 years later, I can’t say I have slowed down – almost every recipe I come across prompts me to ask if I can transform it into an Instant Pot recipe.
Funny how that is – right? 😉
One of the greatest pleasures of this Instant Pot is the money it has saved our family of 7 – going out to dinner is a thing of the past. A regular trip out with 7 of us can run upwards of $50 – two days of eating out and the Instant Pot literally pays for itself.
And when you have a Pinterest board full of Instant Pot recipes and a list of 50 + Instant Pot recipes on a round up, there are always meals to make.
This Cauliflower Alfredo Sauce is so incredibly easy to make, and low in fat. Forget the heavy Alfredo Sauce you are used to buying (or, making) .. you need to pick up a head of cauliflower to make this for your family.
It’s just that good!
Topped with some green onions and sun dried tomatoes, it’s low in fat, and wonderful when paired with a crusty loaf of garlic bread.
- 1 head cauliflower, stem and leaves removed (keep for other meals)
- 2 Tbsp butter
- 4 cloves garlic, minced
- 1 C. chicken broth
- 1/4 C. half and half
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt, or more to taste
- 1 box fettuccini noodles
- Optional: sun dried tomatoes or/and green onions for garnish
- Using the saute feature on the Instant Pot, combine the butter and garlic and saute until garlic is softened - being careful to keep an eye on the butter that it doesn't burn.
- Add the cup of chicken broth, and then place the head of cauliflower in the Instant Pot (no rack is needed - place it directly in the liquid).
- Place the lid on the Instant Pot, and seal the valve (close).
- Push manual, and set the timer for 6 minutes.
- In the meantime, bring a pot of water to boil on the stovetop and place the fettuccine in the water to boil just until done. Drain water and set aside.
- Once the Instant Pot beeps, allow it to release naturally for 10 minutes, then do a quick release with any remaining pressure.
- Using your immersion blender, blend the cauliflower in the pot until pureed. Or, opt to place the contents of the Instant Pot in a traditional blender, add onion powder, garlic powder and salt, and puree until a smooth sauce.
- Add 1/4 - 1/2 C. half and half to thin the sauce to your discretion.
- Serve with pasta and garnish with chopped onions and sun dried tomatoes.
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