Mashed cauliflower can be a little thin on its own, but the single potato in this mouthwatering side dish adds just the amount of heft needed. This recipe still cuts back drastically on the glycemic index and the cauliflower is loaded with nutrition. And then the bacon . . . Enough said about that.
• Hands-On Time: 15 minutes
• Cook Time: 9 minutes
Serves 4
4 slices bacon, diced
2 cups chicken broth
1 small head cauliflower, chopped
1 russet potato, peeled and diced
3 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons ghee
1/4 cup unsweetened almond milk
4 teaspoons chopped fresh chives
1 Press the Sauté button on the Instant Pot®. Add bacon and cook 3–4 minutes to render fat. Transfer bacon to a plate lined with paper towels.
2 Add broth to pot and scrape up any bits from the bottom and sides of the pot. Add cauliflower, potato, garlic, salt, and pepper. Lock lid. Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Use an immersion blender to blend the mixture in the pot. Add ghee. Blend a little more. Add almond milk 1 tablespoon at a time, blending after each addition. You may need a little more or less almond milk depending on your desired consistency. Garnish with chives and serve warm.