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    Black Cauliflower Pasta

    (Total Time: 20 MIN| Serves: 3)


    1 lb frozen seafood mix, defrosted

    2 cups cauliflower, chopped into florets

    ½ cup olive oil

    4 garlic cloves, crushed

    2 tbsp apple cider vinegar

    1 tsbp squid ink

    ¼ cup Parmesan cheese


    1 tsp sea salt

    1 tbsp fresh parsley, finely chopped

    1 tsp fresh rosemary, finely chopped


    1. Plug in the instant pot and grease the inner pot with three tablespoons of olive oil.
    2. Press the ‘’Sauté’’ button and heat up. Add crushed garlic and stir-fry for one minute.
    3. Now, add seafood mix, parsley, chopped rosemary, and sprinkle with salt. Give it a good stir and pour in the remaining olive oil along with ¼ cup of water.
    4. Add chopped cauliflower and stir in the squid ink. Securely lock the lid. Set the steam release handle and press the ‘’Manual’’ button.
    5. Set the timer for 5 minutes on high pressure.
    6. When done, release the pressure naturally for about 10 minutes and then move the pressure valve to the ‘’Venting’’ position to release the remaining pressure.
    7. Carefully open the lid and sprinkle with Parmesan cheese.
    8. Serve warm.

    Per Serving(Calories 476| Total Fats 37g | Net Carbs: 6.8g | Protein: 25.9g |Fiber: 1.8g)