A Keto Dream in 25 Minutes!
Tired of the same old low-carb sides? Get ready to fall in love with this incredibly creamy and vibrant Instant Pot Avocado Pesto Cauliflower! We’re swapping out traditional pasta for tender, perfectly cooked cauliflower florets and tossing them in a rich, velvety pesto made from ripe avocado, spinach, and toasted pine nuts. It’s a luxurious, satisfying dish that comes together in under 30 minutes, making it perfect for a busy weeknight. This recipe is packed with healthy fats and flavor, proving that keto-friendly eating is anything but boring!
Ingredients
• (Total Time: 25 MIN | Serves: 2)
• 300g / 2 cups cauliflower, cut into florets
• 1 large ripe avocado, sliced
• 15g / ½ cup fresh spinach, chopped
• 30g / 2 tbsp full-fat cream cheese
• 35g / ¼ cup pine nuts
• 15ml / 1 tbsp fresh lemon juice
• 15g / 1 tbsp butter
• For the Spices
• ¼ tsp ground dried rosemary
• ¼ tsp ground dried thyme
• ¼ tsp ground dried mint
• 1 tsp sea salt, divided
• ¼ tsp ground red pepper (or red pepper flakes)
Instructions
1. Directions
2. Place the cauliflower florets in the Instant Pot insert. Sprinkle with a pinch of salt and add just enough water to cover the bottom. Secure the lid, set the steam valve to ‘Sealing’, and cook on ‘High Pressure’ for 5 minutes.
3. While the cauliflower cooks, combine the avocado, spinach, cream cheese, pine nuts, lemon juice, and all the spices (rosemary, thyme, mint, red pepper, and the remaining salt) in a food processor. Blend until the pesto is completely smooth and creamy.
4. Once the Instant Pot finishes, perform a quick pressure release. Carefully open the lid and drain the cauliflower and any remaining liquid. Pat the insert dry.
5. Set the Instant Pot to ‘Sauté’ mode. Add the butter and let it melt, then return the cooked cauliflower to the pot. Sauté for 2-3 minutes, stirring occasionally, until lightly golden.
6. Turn off the ‘Sauté’ function. Add the avocado pesto to the cauliflower and stir gently to coat everything evenly. Continue stirring until the pesto is just heated through. Transfer to a serving dish and enjoy immediately!
Nutritional Information
• Per Serving
• Calories: 440
• Total Fats: 40.7g
• Net Carbs: 7.8g
• Protein: 7.5g
• Fiber: 10.4g
Pro Tips
• For a deeper, nuttier flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant before blending them into the pesto.
• To prevent the avocado pesto from browning if you have leftovers, press a piece of plastic wrap directly onto its surface before refrigerating.
• For a more ‘al dente’ cauliflower texture, reduce the high-pressure cook time to 3 or 4 minutes.
• Feel free to swap the spinach with fresh basil for a more traditional pesto flavor, or use arugula for a peppery kick.
• For an even richer sauce, add a tablespoon of high-quality extra virgin olive oil to the food processor while blending the pesto.
