Creamy Cauliflower Rice
Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 8 minutes Ingredients:
- 2 cups grated into rice consistency cauliflower
- ½ cup shredded sharp cheddar cheese
- ½ cup half-and-half
- 2 tablespoons cream cheese, softened
- Salt and freshly ground black pepper, to taste
Directions:
- In the bottom of the Instant Pot, arrange a steamer trivet and pour in 1 ½ cups of water.
- 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.
- Place the bowl on top of the trivet.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “Low Pressure” for about 5 minutes.
- Meanwhile, preheat the oven to broil.
- Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
- Remove the lid and transfer the bowl onto a counter.
- Remove the foil and broil for about 2-3 minutes.
- Remove from oven and serve hot.
Nutritional Information per Serving
Calories: 126
Fat: 10 grams
Carbohydrates: 4.3 grams
Protein: 5.8 grams
