Instant Pot Creamy Cauliflower and White Cheddar Rotini

Creamy Cauliflower and White Cheddar Rotini

From a book I got out at the library

2 tablespoons butter
4 garlic cloves, smashed
4 cups cauliflower florets (1 head, or 1 pound frozen defrosted [note: doesn't impact color to use rainbow cauliflower bag at Trader Joe's])
3 cups vegetable broth or water (or a combination)
Salt and pepper
1 pound dried rotini pasta (regular or whole wheat)

1/4 cup milk or nondairy milk
1/2 lemon, juiced
1 cup shredded sharp white cheddar cheese

1. Put a large pot of salted water on to boil.
2. Turn on the Saute function. Once hot, add the butter and let melt. Add the garlic and cook for 30 seconds, or until fragrant. Flip the garlic and turn off the Saute function. Add the cauliflower and broth and season with salt and pepper. Secure the lid.
3. Cook at high pressure for 4 minutes and use a quick release.
4. Meanwhile, cook the rotini according to the package directions. Drain well.
5. Once the pressure has been released, drain the cauliflower and garlic and reserve the cooking liquid. If you are using a blender, add the veggies, 1/2 cup of the cooking liquid, the milk, and lemon juice. Blend, with the lid cracked, until smooth. Alternatively, ad all of the same ingredients to small mixing bowl and blend using an immersion blender.
6. Add up to 1/2 cup more cooking liquid to achieve desired consistency. The sauce should look like a thick alfredo sauce or a runny potato soup. Add the cheese and still until melted. Taste for seasoning.
7. Toss the cooked rotini with the sauce and serve.


Note: really good! Throw in some field roast for protein if you like. Might be nice to incorporate some green veggies in here in the future to bulk it up (the recipe suggests peas and broccoli), would put it in at the end. Very tasty and healthy, though.