To make in the Instant Pot:

1. Combine the raw garlic, cauliflower, water, salt, pepper, and mustard powder in the Instant Pot.
2. Set to Manual / high / 10 minutes.
3. When finished, vent using the quick release.
4. After all steam has been released, remove cover.
5. Stir in mascarpone and shredded cheese.
6. Blend with an immersion blender until smooth.  (alternatively, transfer to a traditional blender and blend until smooth.)
7. Taste and adjust seasoning as desired.
8. Serve hot.
9. Optional – Garnish with fried garlic immediately before serving if desired.
10. Store leftovers in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.

To make in a slow cooker:

1. Combine the raw garlic, cauliflower, 3 cups of water, salt, pepper, and mustard powder in your slow cooker.
2. Set to low and cook for 4 – 6 hours.
3. Stir in the mascarpone and shredded cheese.
4. Blend with an immersion blender until smooth.  (alternatively, transfer to a traditional blender and blend until smooth.)
5. Taste and adjust seasoning as desired.
6. Serve hot.

To make on the stovetop:

1. Combine the raw garlic, cauliflower, 3 cups of water, salt, pepper, and mustard powder in a large saucepan.
2. Bring to a boil and then cover and simmer on low for 30 minutes, or until the cauliflower is tender.
3. Stir in the mascarpone and shredded cheese.
4. Blend with an immersion blender until smooth.  (alternatively, transfer to a traditional blender and blend until smooth.)
5. Taste and adjust seasoning as desired.
6. Serve hot.