📝 About This Recipe
This elevated comfort classic transforms the humble cauliflower into a gourmet side dish using the magic of pressure cooking. By steaming the florets under pressure, we achieve a perfectly tender, 'knife-through-butter' texture in minutes without the waterlogging common in stovetop boiling. Smothered in a silky, handcrafted sharp cheddar cheese sauce infused with a hint of nutmeg and Dijon, this dish is a sophisticated nod to family-style soul food.
🥗 Ingredients
The Cauliflower
- 1 large head Cauliflower (cut into large, uniform florets)
- 1 cup Water (for the pressure cooker base)
- 1/2 teaspoon Sea salt (to sprinkle over florets)
The Cheese Sauce (Mornay)
- 3 tablespoons Unsalted butter (high quality preferred)
- 3 tablespoons All-purpose flour (to create the roux)
- 2 cups Whole milk (warmed slightly to prevent lumps)
- 1.5 cups Sharp Cheddar cheese (freshly grated for better melting)
- 1/4 cup Parmesan cheese (finely grated)
- 1 teaspoon Dijon mustard (adds depth and tang)
- 1/2 teaspoon Garlic powder
- 1 pinch Ground nutmeg (the secret ingredient for white sauces)
- 1/4 teaspoon Smoked paprika (for a hint of color and woodsy flavor)
- to taste Kosher salt and black pepper
For Garnish
- 2 tablespoons Fresh chives (finely minced)
- 2 tablespoons Toasted breadcrumbs (optional, for crunch)
👨🍳 Instructions
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1
Prepare the cauliflower by removing the green leaves and the tough lower stem. Cut the head into large, bite-sized florets, keeping them relatively uniform in size for even cooking.
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2
Pour 1 cup of water into the inner pot of your Instant Pot. Place a steamer basket inside and arrange the cauliflower florets within the basket. Sprinkle lightly with sea salt.
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3
Secure the lid and set the steam vent to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for exactly 1 minute.
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4
While the cauliflower is under pressure, start the sauce. In a medium saucepan over medium heat, melt the 3 tablespoons of butter until it begins to foam.
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5
Whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly, until the mixture smells slightly nutty but does not brown.
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6
Slowly drizzle in the warmed milk, about a quarter-cup at a time, whisking vigorously after each addition to ensure a smooth, lump-free base.
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7
Continue cooking the white sauce (bechamel) for 3-5 minutes until it thickens enough to coat the back of a spoon.
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8
Reduce heat to low. Stir in the Dijon mustard, garlic powder, nutmeg, and smoked paprika. Season with a pinch of salt and pepper.
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9
Add the grated cheddar and parmesan. Stir gently until the cheese is fully melted and the sauce is glossy. Remove from heat immediately to prevent the cheese from breaking.
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10
When the Instant Pot timer beeps, perform an immediate 'Quick Release' of the pressure. Be careful of the steam. Open the lid once the pin drops.
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11
Carefully lift the steamer basket out. Let the cauliflower sit for 60 seconds to allow excess moisture to evaporate; this prevents a watery sauce.
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12
Transfer the steamed cauliflower to a warm serving platter or individual bowls.
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13
Generously ladle the warm cheese sauce over the florets, allowing it to pool in the nooks and crannies.
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14
Garnish with fresh chives and toasted breadcrumbs for a professional, textural finish. Serve immediately while the cheese is molten.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which will make your sauce grainy. If you prefer your cauliflower with a bit of 'bite,' set the Instant Pot timer to 0 (zero) minutes—the time it takes to reach pressure is often enough to steam it perfectly. To fix a sauce that is too thick, whisk in a tablespoon of milk at a time until the desired consistency is reached. Don't skip the nutmeg! It doesn't make the dish taste like dessert; it simply highlights the nuttiness of the cauliflower and the sharpness of the cheese. For a keto-friendly version, skip the flour/butter roux and melt the cheese into 1/2 cup of heavy cream and 2 oz of cream cheese instead.
🍽️ Serving Suggestions
Pair this with a crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay to cut through the richness. Serve as a decadent side to roasted chicken or a pan-seared ribeye steak. For a vegetarian main, serve a double portion over a bed of quinoa or wild rice. This dish works beautifully alongside a bright, acidic arugula salad with a lemon vinaigrette. Leftovers can be chopped up and stirred into mac and cheese for an extra serving of hidden veggies.