READY IN: 20mins

INGREDIENTS

1 ¹⁄₂ cupswater

1smallhead cauliflower, trimmed and cut into medium pieces

1small head purple cauliflower, trimmed and cut into medium pieces

4slices thick-cut pepper bacon, diced

1cupheavy cream

3ouncescream cheese, softened

1tablespoonDijon mustard

2cups shredded colby-monterey jack cheese

1teaspoonsalt

¹⁄₂ teaspoonblack pepper

¹⁄₂ teaspoongranulated garlic

1tablespoon chopped chives

NUTRITION INFO

Serving Size: 1 (153) g

Servings Per Recipe:6

Calories: 364.6

Calories from Fat 302 g 83 %

Total Fat 33.6 g 51 %

Saturated Fat 19.9 g 99 %

Cholesterol 107.1 mg 35 %

Sodium 738.2 mg 30 %

Total Carbohydrate4.7 g 1 %

Dietary Fiber 1.1 g 4 %

Sugars 1.6 g 6 %

Protein 12.5 g 25 %

DIRECTIONS

Insert a vegetable steamer into a 6-quart or larger Instant Pot. Pour in the water and then place the cauliflower on top of the steamer, evenly spread out. Lock on the lid, making sure the valve is set to seal. Pressure cook on high for 2 minutes and then do a quick release.

Carefully open the lid and transfer the steamer basket full of cauliflower to a plate and set aside. Discard the water from the inner pot and return to the Instant Pot. Set to sauté on high. Once hot, add the bacon and cook, stirring often, until golden brown and crispy, about 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate, lined with paper towels.

Drain off most of the bacon grease and then stir in the cream, cream cheese, and shredded cheese. Stir until the cheeses have melted through and the sauce is smooth and has thickened somewhat. Turn off the machine and season with salt, pepper and granulated garlic. Stir in the cauliflower and reserved bacon until evenly combined. Transfer to a serving bowl and garnish with chives before serving.

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