Cheesy cauliflower and crispy bacon? Sign me up! This keto-friendly take on mac and cheese is like a big, warm hug in a bowl. I love a crispy top on mine, so I like to finish this dish off under the broiler for 2 minutes in an ovenproof 1½-quart baking dish after sprinkling with crushed pork rinds. The added salty flavor and crunchy texture take this dish to another level.

Serves: 4

Active prep time: 10 minutes

Cook time: 1 minute

• 4 cups cauliflower florets

• 4 slices uncured bacon, diced

• 3∕₄ cup heavy cream

• 2 ounces cream cheese

• 2 teaspoons dry ranch dressing mix

• 2 teaspoons Dijon mustard

• Pinch of cayenne pepper

• 1∕₄ teaspoon fine Himalayan pink salt

• 1 1∕₂ cups shredded cheddar cheese

1. Pour 1 cup water into the Instant Pot. Put a vegetable steamer basket in the pot. Arrange the cauliflower in the basket.

2. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 1 minute. At the end of the cook-ing time, quick-release the pressure. Remove the cauliflower and steamer basket from the pot and set aside.

3. Pour off any water in the pot. Select SAUTÉ. Add the bacon and cook, stirring frequently, until crisp, 4 to 6 minutes. Add the cream, cream cheese, ranch dressing mix, mustard, cayenne, and pink salt. Cook until the cream cheese melts, then gradually add the cheddar, stirring constantly until smooth. Select CANCEL.

4. Add the cooked cauliflower and toss gently to coat with the cheese mixture. Divide among four bowls and top with additional bacon crumbles if you wish.

Per serving: Calories: 562 • Total Fat: 51 g • Protein: 19 g • Total Carbs: 9 g • Fiber: 2 g •

Erythritol: 0 g • Net Carbs: 7 g

This recipe is featured in my cookbook Keto In An Instant

If you agree that bacon makes everything better check out these recipes!

Click on the photo for recipe.