Ingredients
The following ingredients have 4 Servings
- 2 heads Cauliflower (greens/core removed)
- 4 ounces Yellow/Brown Onion
- 1/4 small Red Pepper (stem/seeds removed)
- 1 small Jalapeno Pepper (stem/seeds removed)
- 2 cloves Fresh Garlic
- 1 teaspoon Sambal Oelek Ground Chili Paste ((or tiny piece of Habanero Pepper))
- 1 teaspoon Sea Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Dry/Ground Mustard Seed
- 2 cups Chicken Stock/Broth
- 1 cup Heavy Cream
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 3/4 cup Monterey Jack or Oaxaca Cheese (freshly shredded)
- Crumbled Crispy Bacon
- Chopped Scallions
Instruction
- Remove leaves and core of Cauliflower and place into pressure cooker cooking pot.
- Add onion, red pepper, jalapeno, habanero (or Sambal Oelek), garlic, salt, pepper and ground mustard.
- Pour in chicken broth and heavy cream.
- Lock on lid and close pressure valve. Cook at high pressure for 5 minutes. When Beep sounds, wait 5 minutes and then release the rest of the pressure.
- Open lid and use an immersion blender to blend the soup to your desired consistency.
- Dump in cheese and stir until melted. Enjoy with a garnish of crispy bacon and scallions.
