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  • Ryan Berry

Cheesy Cauliflower Soup

Three things came together to make this recipe a reality.

1. We got an instant pot for Christmas

2. I had a wicked cold last week

3. I love cheese

You could easily adapt this to not use an instant pot and cook it old school on the stove.


3 pound cauliflower florets

1 cup shredded cheddar cheese

3 cups water

2 cup chopped celery (about 2 stalks)

5 cloves garlic minced

1 tablespoon butter ( vegan works well) 1 teaspoon salt 1 teaspoon black pepper Optional Toppings: thinly sliced scallions Extra shredded cheddar cheese INSTRUCTIONS Select the saute mode on the pressure cooker for medium heat. Add the butter to the pot. Slice the celery into pieces and add them to the pot. Add garlic, salt, and pepper. Cook for a few minutes, stirring occasionally. Turn off the saute mode. Add cauliflower florets and water, then stir and check that the cauliflower is submerged. Secure and seal the lid. Cook for 5 minutes at high pressure, followed by a manual pressure release. Uncover. Use an immersion blender or tabletop blender to puree until smooth. If you used a table blender put the pureed liquid back in the pot. Add shredded cheddar cheese and let it melt. Taste and adjust salt and pepper as needed.

We also added in some Flavour Gods bacon flavour seasoning (since it's vegan and to get the flavour without the... well, bacon)


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