Quick Cooker Creamy Cauliflower Alfredo

Prep 10 min

|

Cook 20 min

|

Ready in 30 min

This pressure cooker alfredo tastes rich, but the cauliflower and Greek yogurt keep it on the healthy side of decadence.

Ingredients

  • 1 small onion
  • 8–9 oz. (250–275 g) cauliflower (about ⅓ of a medium head)
  • 1 tbsp (15 mL) olive oil
  • 2½ cups (625 mL) vegetable or chicken broth
  • 3 cups (750 mL) dry medium shell pasta (about 9 oz./275 g)
  • 1 tbsp (15 mL) butter
  • 2   garlic cloves
  • ½ tsp (2 mL) salt
  • 2 tbsp (30 mL) cornstarch
  • ½ cup (125 mL) milk
  • 2 oz. (60 g) fresh Parmesan cheese (about 1 cup/250 mL grated), divided
  • ¾ cup (175 mL) 2% plain low-fat Greek yogurt
  • 1 cup (250 mL) frozen peas
  • ½ tsp (2 mL) black pepper

Directions

  1. Cut the onion into chunks and place them into the Manual Food Processor; process until finely chopped. Place the chopped onion into a medium bowl and set aside.

  2. Finely chop the cauliflower in the Manual Food Processor (or Quick Prep Food Grater fitted with the fine grating blade) to measure 2 cups (500 mL).

  3. Set the Quick Cooker to SEAR and press START. Heat the oil in the inner pot for 3 minutes. Add the onion and cauliflower. Cook and stir for 3–4 minutes, or until the vegetables soften.* Press CANCEL.

  4. Add the broth and pasta. Lock the lid and select the CUSTOM setting. Adjust time to 5 minutes and press START.

  5. Place the butter in the 1-qt. (1-L) Micro‑Cooker®, and microwave, uncovered, on HIGH for about 30 seconds, or until melted. Add the garlic with the Garlic Press and salt.

  6. Place the cornstarch in a small bowl. Slowly whisk in the milk. Whisk the milk mixture into the Micro-Cooker®. Cover and microwave for 1–1½ minutes, stirring every 30 seconds, until mixture is thickened.

  7. Grate the Parmesan with the Microplane® Adjustable Fine Grater.

  8. Stir ½ cup (125 mL) of the cheese and all of the yogurt into the sauce until well combined.

  9. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Stir in the sauce, peas, and pepper, and top with the remaining cheese. Let it stand for 2–3 minutes to thicken before serving.

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 320, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 820 mg, Carbohydrate 45 g, Fiber 2 g, Sugars 8 g, Protein 16 g

Cook's Tips:

*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

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