A lightened up version of a classic side dish! This Instant Pot creamy cauliflower mash is the perfect paleo and Whole30 compliant side for the holidays, or any time of year. It’s so easy to make in minutes, and has a few surprise ingredients making this cauliflower mash creamy, thick, and delicious!
Holidays. Growing up in a busy midwestern family, holidays were always time to be together, watch our beloved football team, and feast until we are so full it hurt. Loud, chaotic, and fun, the meals were built on Midwest classics: apple snickers salad made with Cool Whip, candied sweet potatoes with marshmallow topping, stuffing with who knows what’s inside, but definitely packed with butter and white bread.
It was always chaotic, but a circus of crazy I looked forward to.. Fast forward to life today. Holiday time with family is still loud and chaotic, and still for fun and feasting. But, the feasting is a lot healthier than it was back then! I throw down squeaky clean, Whole30 recipes that are easy, healthy, and delicious.
You won’t miss the old standbys, and you’ll feel a whole lot better too. More time for fun (or making fun of the crazy Aunt Helen’s touchdown dance).
Instant Pot Creamy Cauliflower Mash
To take some of the chaos out of cooking for Thanksgiving, the Instant Pot (my new best friend) will be soooo fantastic. ‘Cause you know your stove, oven, and heck, even your neighbor’s oven will all be occupied with other dishes, which means it’s the perfect time to bust out the Instant Pot. Plus Thanksgiving isn’t complete without mashed potatoes! But instead of the carb-heavy version, this Whole30 Instant Pot creamy cauliflower mash is just as rich, but doesn’t pack the heavy carb punch. Game changer. AND…my boys, my two favorite recipe testers love it!
This easy Instant Pot side dish takes just a minutes to prep and make, and has just a handful of ingredients. You’ll want it on your Thanksgiving table, but you’ll also want to make it all year long. This dish is versatile, and can be used in any way you’ve ever dreamed of using mashed potatoes, and probably more. It won’t weigh you down (or induce that post-Thanksgiving food coma), and it tastes so good. Mom win!
Secret Thickening Ingredient
I do have a confession though – cauliflower mash has never been something I’ve loved. To say it’s a perfect sub for mashed potatoes is a bit of a stretch, so I knew this recipe HAD to deliver. Most cauliflower mash recipes fall flat because the flavor is bland and the texture is funky. Mashed potatoes are creamy and filling, so how can I replicate that in cauliflower form?!
Cashews – of course. Blending cashews in with this Instant Pot creamy cauliflower mash gives it the oomph so desperately needed to make cauliflower mash a true sub for creamy whipped potatoes. Throw down some fresh herbs, stock, and a little lemon juice too?! Thanksgiving perfection.
Paleo Thanksgiving Recipes
This Instant pot cauliflower mash is the perfect paleo and Whole30 compliant side dish to serve all holiday season long. Pair it with a few other recipes great for the Thanksgiving spread like Honey Thyme Roasted Root Vegetables with Bacon and Parsnip Leek Butternut Squash Soup. Don’t forget the sweets like these Mini Paleo Pumpkin Pies, this Paleo Grapefruit Pistachio Ambrosia Salad, or Paleo Maple Walnut Cookies too!Print
Instant Pot Creamy Cauliflower Mash (paleo + whole30)
If you’re looking for a lower carb side dish, try out this Instant Pot Cauliflower Mash. It gets its creaminess from cashews and flavor from great chicken stock and fresh herbs. And it’s paleo + Whole30 compliant.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- 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)
- Remove the florets from the cauliflower heads and chop them into chunks. Place in the bottom of your Instant Pot
- Add the cashews, stock, garlic, thyme, sage, lemon juice, salt, and black pepper
- Close the lid on the Instant Pot, and plug it in. Make sure the knob is turned to “Sealing”
- Select “Pressure Cook” or “Manual” and set the timer for 12 minutes
- When the cycle is complete, allow the Instant Pot to naturally release for 3 minutes before carefully preforming a manual release
- 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
- Add the cauliflower mixture into a food processor with the ghee and process until smooth and creamy
- Serve while hot
Recipe inspiration by Physical Kitchness. Created and photographed by Miss Allie’s Kitchen