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.
FAQ
Q: Is this avocado pesto cauliflower recipe keto-friendly
A: Yes, this recipe is specifically designed for a keto diet. Each serving contains 40.7g of healthy fats and only 7.8g of net carbs, making it an ideal low-carb, high-fat meal.
Q: How do I stop the avocado pesto from turning brown
A: To prevent browning if you have leftovers, the best method is to press a piece of plastic wrap directly onto the surface of the dish before sealing it in an airtight container and refrigerating.
Q: Can I make this recipe without an Instant Pot
A: While this recipe is optimized for an Instant Pot, you can achieve similar results on the stovetop. Simply steam or boil the cauliflower florets until tender, drain them thoroughly, and then proceed with sautéing them in a pan with butter before mixing in the pesto.
Q: Are there any substitutes for spinach in the pesto
A: Absolutely. For a more classic pesto flavor, you can swap the spinach for fresh basil. If you’d like to add a peppery kick to the sauce, try using arugula instead.
