For the sauce: in a food processor, add all of the ingredients and pulse until smooth. Keep aside until serving.
- In the pot of the Instant Pot, place the cauliflower head and top with the remaining ingredients.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 10 minutes.
- Meanwhile, preheat the oven to broil.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and transfer the cauliflower head onto a cutting board.
- Cut the cauliflower head into pieces and place onto a broiler pan.
- Broil for about 3-4 minutes or until golden brown.
- Remove from oven and serve with the topping of cheese sauce.
Nutrition Information per Serving:
Calories: 312
Fat: 24.3 grams
Carbohydrates: 11 grams
Protein: 15.3 grams
Creamy Mushrooms
Yield: 5 servings
Preparation Time: 15 minutes
Cooking Time: 4 minutes Ingredients:
- 1 ½ pounds cremini mushrooms
- 4 garlic cloves, chopped finely
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 2 bay leaves
- 1 cup homemade vegetable broth
- Salt and freshly ground black pepper, to taste
¼ cup half-and-half
2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley leaves
In the pot of the Instant Pot, add all of the ingredients except the half-and-half, butter, and parsley and stir to combine.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 4 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and stir in the half-and-half, butter, and parsley.
- Serve warm.
Nutrition Information per Serving:
Calories: 154
Fat: 9.9 grams
Carbohydrates: 8.4 grams
Protein: 6.2 grams
