- 1 tablespoon olive oil
- 1 small onion, chopped
- 6 garlic cloves, chopped
- 1 large head of cauliflower (2 1/2 – 3 pounds), cut into florets
- 1 ¼ teaspoon kosher salt, divided + more to taste
- 1/2 t. thyme
- Freshly cracked black pepper to taste
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons vegan butter
- 2 tablespoons tahini
- 1 tablespoon nutritional yeast
Directions:
Select the Sauté setting on the Instant Pot. When hot, add the olive oil and onions.
Cook onions until starting to soften, 3-4 minutes; add garlic and cook for 30 seconds.
Add the cauliflower florets, thyme, 3/4 teaspoon of the kosher salt, and black pepper to taste.
Pour the vegetable broth on top and stir.
Manual cook at high pressure for 10 minutes.
Do a quick release, and check cauliflower with fork. If not done, replace lid and cook at manual high for 2 more minutes (don’t overcook)
While the cauliflower is cooking, make the compound butter.
Combine the 2 tablespoons of tahini with the 2 tablespoons of vegan butter in the microwave.
Gently heat together and stir for 1-2 minutes until the ingredients are combined together.
Open the Instant Pot and add in the butter, nutritional yeast, and remaining ½ teaspoon kosher salt.
Using an immersion blender, blend all of the ingredients together until you have a smooth texture.
Alternatively, transfer all of the ingredients to a food processor and blend until smooth.
Taste and adjust seasonings accordingly.
Adapted from Rainbow Plant Life
