Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (cut into florets)
  • 2 1/2 cups chicken broth (can sub water)
  • 2 cups water
  • 3 cups elbow pasta (I used a 12 oz box of gluten free Barilla)
  • 4 teaspoons vegan butter or ghee (can sub regular butter)
  • 2 1/2 cups freshly shredded sharp cheddar cheese
  • 2 tablespoons pecorino romano (optional, but highly recommended!)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1 teaspoon Himalayan salt

Instruction

  • Place the steam basket at the bottom of your Instant Pot. Add cauliflower florets and 2 cups of water. Set IP to 3 minutes on manual setting. After cook time is through, carefully set to quick release and wait for steam to stop before opening the lid. Drain the cauliflower and puree in a food processor with 1/2 cup of the chicken broth. Measure out 2 cups of the puree for the Mac and Cheese. Freeze extra puree to use later.
  • Add pasta, 2 cups of broth, garlic powder, butter, salt, and dry mustard into the IP. Set to manual for 2 minutes. After cook time is through, place a kitchen towel over the steam vent and switch to quick release. Wait for the steam to stop before opening the lid.
  • Stir cheese and 2 cups of cauliflower puree into the pasta and mix well. Serve immediately!