1 Head of Cauliflower – cleaned and chopped
2 Tbs butter
1 large Bay leaf
1 medium onion – chopped
4 cloves of garlic – minced
2 cups of vegetable broth
1 cup of shredded cheese (Vegan cheese if you want to keep it vegan)
¾’s can of Coconut Milk
¼ teaspoon of Pepper
Salt to taste
Directions:
1) Set the Instant Pot to sauté mode and sauté the onions, bay leaf, and garlic in the butter.
2) Add pepper and a pinch of salt when the onions are transparent.
3) Add the vegetable broth, and cauliflower.
4) Place the lid on the Instant Pot and close the pressure valve. Set the Instant Pot to pressure cook on high for 5 minutes. When timer goes off allow the pressure to release naturally (About 20 minutes).
5) Place the contents of the Instant Pot in a blender or use a hand blender to blend the pot of vegetables until smooth and creamy. Add coconut milk and cheese and mix until smooth.
6) Add salt and pepper to taste.
