1head of cauliflower cut into floretsleaves and main stem discarded
2ouncescream cheese or Neufchatel
½cupgrated Pecorino Romano cheese
⅛teaspoonwhite pepperblack is fine if you don't have white
Place the trivet that came with your Instant Pot into the bottom of the cooking insert. Add the cauliflower florets, garlic clove, and chicken broth. It's okay if some of the florets or the garlic falls onto the bottom of the insert.
Place the lid on top, turn to lock, and set the pressure release valve to sealing.
Press Manual, and set the time to 3 minutes.
Once 3 minutes are up, carefully turn the pressure release valve to quick release the pressure in the pot.
Strain the cauliflower and return it to the pot insert without the steamer insert.
Add the cream cheese, butter, and salt to the insert with the cauliflower, and begin to process it with an immersion blender until the cauliflower breaks down and begins resembling mashed potatoes. Add the Pecorino Romano cheese and continue processing with the immersion blender until the mixture is smooth.
The Pecorino Romano cheese may be substituted for parmesan, or omitted all together if you are trying to save on calories.