Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Preheat oven to 375F.
  • Pour broth in the insert of your Instant Pot.
  • Place steamer basket inside the 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.
  • Serve.