Start by making your own vegetable broth with saved extra veggie cuttings from the freezer or use the green part of the head of cauliflower.

Put the instant pot on soup for 25 minutes with the 4 cups of water and the frozen cuttings or the green part of the head of cauliflower.

Once the steam release naturally, strain the veggies and keep the veggie broth.

Put the veggie broth into the instant pot again and add in the cauliflower head.

Put the instant pot on rice for 2 minutes on low pressure.

Let the instant pot vent naturally.

Drain the cauliflower saving the broth for later use in another recipe like ——.

In a food processor, dice 1 garlic clove.

Once the garlic is chopped up into tiny bits, place the cooked cauliflower, 3 tablespoons of butter, 1 tablespoon of sour cream, 1/2 teaspoon salt, 1/4 teaspoon of black pepper, and 6 ounces of shredded Parmesan cheese.

Garnish with chopped chives.