Instant Pot Mashed Cauliflower with Bacon and Cheese
This low-carb alternative to mashed potatoes will surprise you! With the silky texture of mashed potatoes and the delicate flavour of cauliflower, this loaded mashed cauliflower keto side dish is topped with bacon and cheese.
3slicesnitrate-free, hormone free baconcooked and crumbled
¼cupchives, green onions, or parsleyfinely chopped
Wash a head of cauliflower, remove the leaves and center core and cut into florets.
Place the steamer basket into the bowl of your Instant Pot, add the cauliflower and 1 cup water or vegetable stock or chicken stock.
Close the lid, set the valve to Sealing. Press the Manual button and adjust the time for 3 or 4 minutes, depending on the size of your head of cauliflower.
While the cauliflower is cooking, cook the bacon strips, grate the cheese and chop some fresh parsley.
When the cauliflower is cooked, use the Quick Release function to release the pressure. Open the lid.
Preheat oven to 375°F.
Remove the cauliflower and lay out on a double layer of paper towel or a clean tea towel. Lay another towel on top and very gently press out the excess moisture. Removing the moisture will prevent the finished dish from being watery.
Mash the cauliflower in a bowl with an immersion blender or in a food processor. Add butter, sour cream, half the cheese, salt and pepper and process until smooth.
Transfer to a serving bowl and top with remaining ¼ cup grated Parmesan cheese and chopped or crumbled bacon. Bake in the oven at 375°F. for 5 - 7 minutes.
Add fresh chives or green onions (scallions) or parsley and serve.