(Total Time: 22 MINS| Serves: 4)
2 roughly chopped tomatoes
½ chopped small onion
1 green chile
1 tsp olive oil
1 tsp ground cumin
½ tsp ground turmeric
½ tsp paprika
Salt and freshly ground black pepper, to taste
1 cut into small florets large head cauliflower
½ cup water
1 tbsp. chopped fresh cilantro
In a food processor, add tomato, onion and green chile and pulse until smooth.
Place the oil in the Instant Pot and select “Sauté”. Then add the pureed onion mixture and cook for about 2-3 minutes.
Add spices and cook for about 1 minute.
Select the “Cancel” and stir in cauliflower and water.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “Low Pressure” for about 2-3 minutes.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and serve.
Per Serving (Calories 74|Total Fat 1.7| Net Carbs 3.37g| Protein 4.5g| Fiber 5.8g)