Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Ingredients:
- 2 cups grated into rice consistency cauliflower
- ½ cup shredded sharp cheddar cheese
- ½ cup half-and-half
- 2 tablespoons cream cheese, softened
- Salt and freshly ground black pepper, to taste
Directions:
1. In the bottom of the Instant Pot, arrange a steamer trivet and pour in 1 ½ cups of water.
2. In a heatproof bowl that will fit in an Instant Pot, add all ingredients and stir to combine.
3. With a piece of foil, cover the bowl.
4. Place the bowl on top of the trivet.
5. Secure the lid and place the pressure valve to the “Seal” position.
6. Select “Manual” and cook under “Low Pressure” for about 5 minutes.
7. Meanwhile, preheat the oven to broil.
8. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
9. Remove the lid and transfer the bowl onto a counter.
10. Remove the foil and broil for about 2-3 minutes.
11. Remove from oven and serve hot.
Nutritional Information per Serving
Calories: 126
Fat: 10 grams
Carbohydrates: 4.3 grams
Protein: 5.8 grams
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