32 OZ frozen cauliflower or 2 heads fresh cauliflower
6 C vegetable broth
Salt and black pepper
4 TBS butter
4 TBS flour
2 C milk
Parsley
Nutmeg
Sour cream (optional)
Sautee carrots, celery and onion in the Instant Pot with a little olive oil till the vegetables start to soften.
Add cauliflower, vegetable broth, salt and black pepper, and stir.
Put the lid on, set to sealing, and pressure cook for 7 minutes.
Once it’s come up to pressure and started to count down melt butter in a saucepan, whisk in the flour. Once thoroughly mixed, whisk in the milk. Bring to a simmer then whisk frequently over low heat till it starts to thicken. Turn off the heat and add salt, parsley, and nutmeg; stir, cover.
When the Pot beeps done, press “cancel” and release the pressure. Remove the lid and set to “saute”. Use a potato masher to break up the veg bits. Once the soup is bubbling, stir in the white sauce from above. Let simmer for about 5-7 minutes or until soup starts to thicken a little. If you like extra creamy soup, add a little cream and stir. Cancel the saute function.