The Best Instant Pot vegan Cauliflower Alfredo

By Selena's Table · 35 min

Ingredients

Instructions

1. Steam the frozen cauliflower with 1 cup of water in the Instant Pot on High pressure for 10 minutes, then do a quick pressure release.
2. Mash or blend the cauliflower until smooth, keeping the cooking liquid and stirring it in.
3. Take the cauliflower out of the pot and set it aside, then rinse the inner pot and put it back.
4. Set the Instant Pot to sauté on Hot and drizzle in olive oil; wait until it shows Hot.
5. Sauté the diced onion and garlic, stirring often, until they take on a little colour.
6. Season with ½ teaspoon of salt and black pepper.
7. Deglaze with the white wine, scraping the base of the pot with a wooden spoon to lift anything stuck.
8. Turn off the sauté function.
9. Spread the pasta in a single layer over the onion mixture, then pour the cauliflower purée over it without stirring.
10. Stir the water or vegetable broth with the vegetable stock powder if using, then pour it into the pot.
11. Close the lid with the vent set to sealing, then pressure cook on Manual High for 4 minutes and do a quick pressure release once done. Open when the steam has vented and the pin has dropped.
12. Stir the Alfredo, then mix in the nutritional yeast, baby spinach and nutmeg (if using), and season to taste.
13. Serve hot.

Summarized from Selena's Table's video. Watch it for the details.