Instant Pot Cauliflower Souffle
Servings: 6 people
Calories: 342
Here's a delicious cauliflower souffle full of cheese! It makes a wonderful low-carb side dish that takes little time to prepare. All cooked in the Instant Pot!
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Ingredients
- 1 head cauliflower
- 2 large eggs
- 2 tablespoons cream
- 2 ounces cream cheese
- ½ cup sour cream or yogurt
- ½ cup asiago cheese
- 1 cup cheddar cheese
- ¼ cup chives
- 2 tablespoons butter soft
- 6 slices bacon cooked & crumbled (optional)
Instructions
- Add Eggs, Cream, Cream Cheese, Sour Cream, Asiago and Cheddar to a food processor and process until smooth and frothy. Add Chopped Cauliflower and pulse for 2 seconds at a time, until chunky. Fold in Chives and butter.
- Pour into a greased round 1-¼ quart (1.4L) casserole dish.
- Add 1 cup of water to pressure cooker cooking pot and place Trivet in. Place casserole dish onto trivet.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 12 minutes. Release pressure after 10 minutes.
- Top with crumbled bacon if desired
Video
Notes
Nutritional data is with bacon.
Use a food processor. This purees everything together and makes it soft and fluffy without any extra work from you.
Cook with a trivet. I placed the cauliflower mixture into a 1 ¼-quart casserole dish and then set it on top of a trivet. The trivet separates the casserole dish from the water beneath it. Use a pot-in-pot and a small push-up cheesecake pan.
Use enough water. A pressure cooker works by creating steam from the water. If you don't use enough water, you could get a BURN warning.
Nutrition
Serving: 1.25cup | Calories: 342 | Carbohydrates: 7g | Protein: 17g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 128mg | Sodium: 658mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1000IU | Calcium: 250mg | Iron: 0.4mg
Additional Info
Net Carbs:
5
g
|
% Carbs:
5.9
%
|
% Protein:
20
%
|
% Fat:
74.1
%
|
SmartPoints:
13