KETO RECIPE: Jalapeño Popper Cauliflower

The other day, I was in the mood for something truly comforting. Comfort food for me always means something rich, and cheesey. This Jalapeño Popper Cauliflower is that and more. With the added spice of Jalapeños and the salty crunch of bacon, this dish is truly delicious. Cauliflower, unlike other veggies, doesn’t get mushy. It keeps its texture and is the perfect amount of bite in this dish. I love to pair this with a grilled steak or pork chop. It takes me back to fancy family dinners of steak and potatoes. This recipe serves 4 and has 7 g net carbs per serving.

Jalapeño Popper Cauliflower

INGREDIENTS

4 slices uncured bacon, diced
8 ounces cream cheese, cut into cubes and softened
½ cup shredded queso fresco cheese
4 cups roughly chop cauliflower florets
2 jalapeño peppers, chopped and seeded, if desired
Grass-fed Ghee

INSTANT POT DIRECTIONS

Select SAUTE on the Instant Pot and add diced bacon. Cook until bacon is crisp. Select CANCEL and remove bacon and bacon grease. Set aside.
In a bowl combine cream cheese, queso fresco, cauliflower and jalapeños. Stir to combine. Place in 7-inch round baking dish that has been coated with ghee.
Place 1 cup water and a trivet with handles in the pot. Secure the lid on the pot. Close the pressure-release valve. Select Manual and set pot on HIGH pressure for 7 minutes. At end of cooking time, use quick release to depressurize. Carefully remove the trivet.
If desired, preheat oven broiler to HIGH and adjust oven rack to 4-inches from heat source. Broil until top is lightly browned, 2 to 3 minutes. Top with reserved bacon.