(Total Time: 25 MIN| Serves: 2)
2 cups cauliflower, cut into florets
1 ripe avocado, sliced
½ cup spinach, chopped
2 tbsp cream cheese, full-fat
¼ cup pine nuts
1 tbsp lemon juice, freshly squeezed
1 tbsp butter
¼ tsp dried rosemary, ground
¼ tsp dried thyme, ground
¼ tsp dried mint, ground
1 tsp sea salt
¼ tsp red pepper, ground
Plug in the instant pot and place the cauliflower in the stainless steel insert. Sprinkle with some salt and pour in water enough to cover all. Close the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 5 minutes. Cook on ‘’High’’ pressure.
Meanwhile, combine avocado, spinach, cream cheese, pine nuts, lemon juice, and the remaining spices in a food processor. Blend until smooth and creamy.
When you hear the cooker’s end signal, perform a quick release of the pressure and open the pot.
Remove the cauliflower and the liquid from the pot. Clean the stainless steel insert and pat-dry with a kitchen paper.
Set the pot and press the ‘’Saute’’ button. Melt the butter and add cauliflower. Cook for 2-3 minutes and add the avocado pesto. Stir well and cook until heated through.
Transfer all to a serving dish and enjoy!
Per Serving (Calories 440 | Total Fats 40.7g | Net Carbs: 7.8g | Protein 7.5g |Fiber: 10.4g)