Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower
  • 2 tbsp butter
  • 1/4 cup sour cream
  • sea salt and pepper
  • 3 slices nitrate-free, hormone free bacon, (cooked and crumbled)
  • 1/2 cup Parmesan cheese, (grated)
  • 1/4 cup chives, green onions, or parsley, (finely chopped)

Instruction

  • Wash a head of cauliflower, remove the leaves and center core and cut into florets.
  • Place the steamer basket into the bowl of your Instant Pot, add the cauliflower and 1 cup water or vegetable stock or chicken stock.
  • Close the lid, set the valve to Sealing. Press the Manual button and adjust the time for 3 or 4 minutes, depending on the size of your head of cauliflower.
  • While the cauliflower is cooking, cook the bacon strips, grate the cheese and chop some fresh parsley.
  • When the cauliflower is cooked, use the Quick Release function to release the pressure. Open the lid. 
  • Preheat oven to 375°F. 
  • Remove the cauliflower and lay out on a double layer of paper towel or a clean tea towel. Lay another towel on top and very gently press out the excess moisture. Removing the moisture will prevent the finished dish from being watery.
  • Mash the cauliflower in a bowl with an immersion blender or in a food processor. Add butter, sour cream, half the cheese, salt and pepper and process until smooth.
  • Transfer to a serving bowl and top with remaining 1/4 cup grated Parmesan cheese and chopped or crumbled bacon. Bake in the oven at 375°F. for 5 - 7 minutes.
  • Add fresh chives or green onions (scallions) or parsley and serve.