This recipe recieves universal raves, and with good reason — it's creamy, it's rich, it's easy to make, and it's keto. What's not to love? This might just be the recipe to covert those self-proclaimed haters of cauliflower. — Urvashi Pitre, author of The Keto Instant Pot Cookbook
- 2 Cups cauliflower rice
- 2 Tablespoons cream cheese, at room temperature
- 1/2 Cup half-and-half
- 1/2 Cup grated sharp Cheddar cheese
- 1 Teaspoon salt
- 1 Milliliter freshly ground black pepper
In a heatproof bowl, mix the cauliflower, cream cheese, half-and-half, Cheddar cheese, salt, and pepper together. Cover the bowl with aluminum foil.
Pour 11/2 cups of water into the inner cooking pot of the Instant Pot, then place a trivet in the pot. Place the bowl on the trivet.
Lock the lid into place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 5 minutes. When the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Unlock the lid and carefully remove the bowl. Remove the foil.
Place the cooked cauliflower under the broiler, and broil until the cheese is brown and bubbling, 3 to 5 minutes. Serve immediately.
Recipe excerpted with permission from The Keto Instant Pot Cookbook by Urvashi Pitre (Rockridge Press, 2018)