(Total Time: 23 MINS| Serves: 4)
2 cups grated into rice consistency cauliflower
½ cup shredded sharp cheddar cheese
½ cup half-and-half
2 tbsp. cream cheese
Salt and freshly ground black pepper, to taste
In a heatproof bowl that will fit in an Instant Pot, add all ingredients and stir to combine.
With a piece of foil, cover the bowl.
In the bottom of Instant Pot, arrange a steamer trivet and pour 1½ cups of water.
Place the casserole dish on top of the trivet.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “Low Pressure” for about 5 minutes.
Meanwhile, preheat the oven to broiler.
Select the “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
Remove the lid transfer the bowl to a counter.
Remove the foil and broil for about 2-3 minutes.
Remove from oven and serve hot.
Per Serving (Calories 126|Total Fat 10g| Net Carbs 1.07g| Protein 5.8g| Fiber 1.3g)