¹⁄₄ cup full-fat sour cream

2oz (55g) block-style cream cheese

1 tbsp unsalted butter

¹⁄₃ cup shredded cheddar cheese

¹⁄₄ cup heavy cream

¹⁄₂ tsp garlic powder

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

2 cups fresh cauliflower florets

1 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot.

2 In a 6-inch (15.25cm) ovenproof soufflé dish, combine the sour cream, cream cheese, butter, cheddar cheese, heavy cream, garlic powder, sea salt, and black pepper. Tightly cover the dish with aluminum foil and place on the steam rack.

3 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 16 minutes. When the cook time is complete, quick release the pressure.

4 Open the lid, grasp the rack handles, and carefully lift the rack and dish out of the pot. Remove the foil and vigorously stir the sauce until smooth and creamy, and then re-cover the dish with the foil. Set aside.

5 Carefully remove the inner pot from the base, drain, and then return the pot to the base. Place a steamer basket with legs in the pot and add 1 cup cold water to the bottom of the pot. Add the cauliflower florets to the steamer basket.

6 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam (High) and set the cook time for 3 minutes. When the cook time is complete, quick release the pressure.

7 Open the lid and use tongs to transfer the cauliflower florets to 4 serving bowls.

8 Remove the foil cover from the cheese sauce and stir. (If the sauce is too thick, add 1 tablespoon water and stir. Continue adding water until the desired consistency is achieved.)

9 Spoon 2 tablespoons of the cheese sauce over top of each serving. Serve hot.

tip If using frozen cauliflower florets in this recipe, increase the steaming time for the cauliflower to 6 minutes.