It’s the weekend which means relaxing and kicking off the weekend with a nice steak night! I’ve tried to sneak in cauliflower in the past instead of using potatoes, but it hasn’t gone over so well. This time I won everyone over with adding a lot of flavor. We couldn’t get enough of this side dish and I can’t wait to keep it in our regular rotation.
Horseradish Whipped Cauliflower
(Adapted from The Family-Friendly Keto Instant Pot Cookbook by Anna Hunley)
½ cup water
1 head cauliflower (1 ½ pounds), stem and leaves removed
2 tablespoons sour cream
1 ½ teaspoons horseradish (or more if desired)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 to 2 tablespoons heavy cream
Add the water to the instant pot. Place the steamer basket inside and add the cauliflower.(Instead of using the instapot I used riced cauliflower and steamed it in the bag in the microwave.)
Close the lid and seal the vent. Cook on low pressure for 5 minutes. Quick release the steam.
Remove the lid and check for doneness. The cauliflower should fall apart at the touch and be very soft. If it is still firm, cook for an additional 1 to 2 minutes on low pressure.
Remove the steamer basket from the pot and transfer the cauliflower to the bowl of a food processor.
Pause in the food processor a few times to break up the florets. Add the sour cream, horseradish, garlic powder, salt, and pepper, blend until smooth and creamy.
If needed, add the cream to thin out the mash.
