PRESSURE COOKER CAULIFLOWER FETTUCCINE ALFREDO
Enjoy all the richness of Fettuccine Alfredo with a fraction of the calories, starring one of the most versatile vegetables . . . cauliflower.
- cauliflower florets
- chicken or vegetable broth
- green onions
- fettuccine pasta
- Gorgonzola cheese
- Sun-dried tomatoes
- Balsamic glaze
Select saute on the pressure cooker and add butter. When melted, add garlic cloves and saute until fragrant, about 2 minutes, stirring constantly so the garlic doesn’t burn.
Add cauliflower, broth, and salt. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 6 minutes.
While the cauliflower is cooking, heat a pot of water to boiling on the stove top. Add pasta and cook until al dente. Reserve about 1 cup of water and then drain the pasta. Return pasta to the empty pot.
When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
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