Instant Pot Cauliflower and Cheese

This is such an easy, low carb recipe for comfort food. If you are craving mac and cheese or mashed potato, try this recipe instead. Full of flavour and so yummy. You’ll feel good about eating your veggies while caving into you comfort food craving.

Ingredients:
1 full, cauliflower head
1 cup or about 100 g of shredded cheese ( you can substitute for nutritional yeast to make it vegan. See my note below)
0.5 cup of coconut milk
0.5 cup of water or low sodium vegetable stock
1 tablespoon of unsalted butter or coconut oil
1 tsp of Himalayan salt
2 tsp of mustard powder
2 tsp of onion powder
1-2 tsp of black pepper
1-2 tsp of paprika powder

Vegan:
1/4 to 1/2 cup of nutritional yeast depending on taste
1/2 tsp of garlic powder
1 tsp of lemon juice
Use coconut oil instead of butter

1) Wash and chop cauliflower into chunks. Place in instant pot with 0.5 cup of water or low sodium vegetable stock. Add 1 tsp of salt.

2) Close lid and set on manual, high pressure for 2 mins with valve sealed. Quick release when done.

3) Add cheese, milk, butter and spices and mix well.

4) If still liquidy, sauté for a few minutes until it thickens up. If not liquidy, then use the keep warm function to keep warm until serving.

5) Serve with red pepper flakes or top with a little bit of cheese or nutritional yeast.

Makes approx. 6 servings
Calories per serving with cheese and butter: 141, Fat: 8.5g, Carbs: 10.6g, Fiber: 4.3g, Protein: 7.9g, Sodium: 156 mg