Okay, that title is a mouthful. But basically, this sauce is so good that you will be wanting to eat mouthfuls of it. Even my husband, who is not dairy-free, thought it was pretty good. It is based off a recipe from Paleo Cooking with Your Instant Pot by Jennifer Robins.
Add the following to the pressure cooker pot:
24oz. (two bags) of frozen cauliflower
1.5 cups of liquid (any combination of water, broth, coconut milk)
2-3 tbsp. olive oil
Half a diced onion
2-3 tbsp. coconut aminos
Salt, pepper, dried parsley, sage, and thyme, to taste
Pressure cook for 10 minutes, release pressure, and then blend either with an immersion blender or countertop blender. Enjoy over noodles, vegetables, or as a dip!