Post by Loupy on Nov 20, 2018 15:52:32 GMT -7
Instant Pot Loaded Mashed Cauliflower
From: Katrina @ diethood.com/instant-pot-loaded-mashed-cauliflower/
Cheesy, garlicky, flavor loaded mashed cauliflower prepared in the Instant Pot! This is the perfect, most delicious low-carb swap for mashed potatoes!
Prep time: 5 min
Cook time: 8 min
Total time: 15 min
Serves: 4
Ingredients
1 large head cauliflower, core removed and roughly cut into florets
1 1/2 cups water, you can also use chicken broth
1 clove garlic
1/2 tablespoon butter
1 tablespoon sour cream
1/4 teaspoon dry mustard powder, (optional)
1/4 teaspoon chili powder, or to taste (optional)
salt and fresh ground pepper, to taste
3/4 cup fat free shredded cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 slices low sodium thick cut bacon, cooked to a crisp and diced
2 green onions, sliced, for garnish (optional)
Instructions
Preheat oven to 375F.
Place steamer basket inside your Instant Pot.
Transfer prepared cauliflower to the basket inside the Instant Pot.
Close the lid and set the valve to sealing.
Set on manual setting and cook on high pressure for 3 minutes.
Use the quick release function to release the pressure.
Drain out all of the liquid and transfer the cauliflower to a food processor or blender.
Add garlic, butter, sour cream, dry mustard, chili powder, salt, and pepper to the blender; process until blended and creamy.
I recommend using the pulse function because you have more control over how creamy or chunky you want your mashed cauliflower.
Transfer the cauliflower mixture to a baking dish.
Top with cheeses and prepared bacon; bake for 5 minutes, or until cheese is melted.
Sprinkle green onions over the top, if using.
Serve.
Nutritional Information:
Calories: 235
Total Fat: 19g
Sat Fat: 8g
Cholesterol: 39mg
Sodium: 486mg
Potassium: 101mg
Total Carbs: 1g
Protein: 12g
From: Katrina @ diethood.com/instant-pot-loaded-mashed-cauliflower/
Cheesy, garlicky, flavor loaded mashed cauliflower prepared in the Instant Pot! This is the perfect, most delicious low-carb swap for mashed potatoes!
Prep time: 5 min
Cook time: 8 min
Total time: 15 min
Serves: 4
Ingredients
1 large head cauliflower, core removed and roughly cut into florets
1 1/2 cups water, you can also use chicken broth
1 clove garlic
1/2 tablespoon butter
1 tablespoon sour cream
1/4 teaspoon dry mustard powder, (optional)
1/4 teaspoon chili powder, or to taste (optional)
salt and fresh ground pepper, to taste
3/4 cup fat free shredded cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 slices low sodium thick cut bacon, cooked to a crisp and diced
2 green onions, sliced, for garnish (optional)
Instructions
Preheat oven to 375F.
Place steamer basket inside your Instant Pot.
Transfer prepared cauliflower to the basket inside the Instant Pot.
Close the lid and set the valve to sealing.
Set on manual setting and cook on high pressure for 3 minutes.
Use the quick release function to release the pressure.
Drain out all of the liquid and transfer the cauliflower to a food processor or blender.
Add garlic, butter, sour cream, dry mustard, chili powder, salt, and pepper to the blender; process until blended and creamy.
I recommend using the pulse function because you have more control over how creamy or chunky you want your mashed cauliflower.
Transfer the cauliflower mixture to a baking dish.
Top with cheeses and prepared bacon; bake for 5 minutes, or until cheese is melted.
Sprinkle green onions over the top, if using.
Serve.
Nutritional Information:
Calories: 235
Total Fat: 19g
Sat Fat: 8g
Cholesterol: 39mg
Sodium: 486mg
Potassium: 101mg
Total Carbs: 1g
Protein: 12g
