Tired of the same old eggs for your keto breakfast? Say hello to your new morning obsession: Breakfast Caulicheese! Imagine a warm, comforting bowl of creamy, cheesy goodness that tastes just like your favorite grits, but with a fraction of the carbs. This dish is savory, satisfying, and ridiculously easy to make thanks to the magic of the Instant Pot. It’s the perfect low-carb, gluten-free way to fuel your morning and keep you full until lunch. Let’s get cooking!
Ingredients
• (Total Time: 20 MIN| Serves: 4)
• 2 cups / 200g Cauliflower Rice, fresh or frozen
• ½ cup / 56g Shredded Cheddar Cheese
• ½ cup / 120ml Half and Half
• 2 tbsp / 30g Cream Cheese, softened
• ¼ tsp Salt
• ¼ tsp White Pepper
• 1 ½ cups / 355ml Water, for the Instant Pot
Instructions
1. Directions
2. Pour the 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet inside.
3. In a greased, oven-safe baking dish that fits inside your Instant Pot, combine the cauliflower rice, shredded cheddar, half and half, cream cheese, salt, and white pepper. Stir until well-mixed.
4. Cover the baking dish tightly with aluminum foil. Carefully lower the dish onto the trivet inside the Instant Pot.
5. Secure the Instant Pot lid, set the steam valve to the “Sealing” position, and cook on HIGH pressure for 5 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
7. Carefully remove the dish, uncover, stir well, and serve immediately. Enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 134
• Total Fat: 10g
• Net Carbs: 4g
• Protein: 5g
• Fiber: 1g
Pro Tips
• Stir in crispy bacon bits, chopped chives, or a dash of hot sauce after cooking for an extra flavor boost.
• For a thicker consistency, stir the caulicheese on the Instant Pot’s Sauté function for 1-2 minutes after pressure cooking to evaporate excess moisture.
• Swap the cheddar for a blend of Gruyère and Parmesan for a nuttier, more complex cheese flavor.
• Don’t have an Instant Pot? Combine all (except the water for the pot) in a saucepan and cook over medium-low heat, stirring frequently, until the cauliflower is tender and the cheese is melted and creamy.
FAQ
Q: Can I make Breakfast Caulicheese without an Instant Pot
A: Yes, you can easily make this on the stovetop. Combine all ingredients, except for the water intended for the Instant Pot, in a saucepan. Cook over medium-low heat, stirring frequently, until the cauliflower is tender and the cheese has melted into a creamy sauce.
Q: How can I make my caulicheese thicker
A: For a thicker consistency, simply use the ‘Sauté’ function on your Instant Pot for 1-2 minutes after the pressure cooking is complete. Stir continuously to evaporate excess moisture until it reaches your desired thickness.
Q: What other cheeses can I use in this recipe
A: Absolutely! While cheddar is delicious, you can swap it for other cheeses. For a nuttier, more complex flavor, try a blend of Gruyère and Parmesan. Other good melting cheeses like Monterey Jack or Colby would also work well.
Q: Is this recipe good for meal prep
A: This dish is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of half and half to restore its creamy texture if needed.
