Line a cookie sheet with parchment paper (or use a Silpat) and drop tablespoons of parmesan cheese onto the parchment paper about two inches apart to form little bunches. Sprinkle with Italian seasoning.
Place the cooke sheet in the oven at 350 degrees for about 10-15 minutes or until parmesan starts to turn golden brown. Check on these early and often.
Remove from the oven and cool.
These are the parmesan croutons for the soup. Make as many as you like depending on how many you're serving. I made two croutons for each bowl of soup.
Instant Pot Cauliflower Soup
Rinse cauliflower and break into florets.
Chop the florets into small pieces. Chop the sweet onions.
Place the cauliflower florets, onion, minced garlic, chicken broth, garlic salt and pepper into Instant Pot. Stir well and place lid on Instant Pot until it beeps and locks.
Make sure the pressure valve is set to SEALING and press MANUAL to 10 minutes.
Let the Instant Pot build pressure, cook the soup for 20 minutes and NATURALLY RELEASE the pressure.
When the IP beeps, and goes to the OFF setting, make sure the FLOAT VALVE is down and all of the pressure has been released. Remove the lid.
Stir the soup. Using an immersion blender, blend the soup until it becomes smooth and creamy in texture.
Add the sour cream and about 8 oz of parmesan cheese and stir well. When ready to serve, ladle the soup into bowls and place parmesan croutons on top. Drizzle a little bit of the oil from the sun dried tomatoes on the top of the soup.
Add crumbled bacon and green onions. Serve and enjoy!
Calorie Content: Calorie content will go down quite a bit if you don't use the bacon and parmesan! Try it out either way and see how you like it. Storage: Soup can be kept in the refrigerator for up to 5 days. Freezer Friendly: Soup can be frozen for up to 60 days. Pour cool soup into freezer-safe gallon zip lock bags, seal and lay flat in the freezer. Meal Prep: Chop the cauliflower florets and store them in an airtight container until you are ready to prepare the soup. You can also chop the sweet onion and green onions as well. They will store in sealed containers in the refrigerator. Cooking Time: When using your Instant Pot, remember to account for the amount of time that it takes for it to come to PRESSURE. That is NOT accounted for in the total time cooking in this recipe or almost any IP recipe you’ll find. So always add your 8-10 minutes in the back of your head when planning dinner. Make Thinner Soup: Add about ½ cup of broth and stir it in and it will smooth more out for you if this is too thick.Ninja Foodi: If you own a Ninja Foodi you can make this recipe, just use your pressure cooker lid.