INGREDIENTS :
- ½ pound bacon, diced - 1 large head cauliflower, cut into florets - 1 cup shredded Parmesan cheese - 4 tablespoons unsalted butter, at room temperature - 2 tablespoons medium-chain triglyceride (MCT) oil - ½ tablespoon apple cider vinegar - sea salt to taste
Directions :
Step 1 : Place bacon in an enormous skillet and cook over medium-high intensity, turning once in a while, until uniformly seared, 5 to 10 minutes. Channel on paper towels, holding oil in the skillet.
Step 2 : Place cauliflower in a metal or silicone liner bin inside a multi-useful strain cooker (like Instant Pot®). Add 1 cup water to the pot. Close and lock the top. Select Steam work; set clock for 4 minutes. Permit 10 to 15 minutes for strain to assemble.
Step 3 : Discharge pressure cautiously utilizing the fast delivery technique as indicated by producer's guidelines, around 5 minutes. Open and eliminate the top.
Step 4 : Channel cauliflower and move to a profound bowl. Add Parmesan cheddar, spread, MCT oil, vinegar, and salt. Blend in with a submersion blender until smooth. Mix in diced bacon. Add 1 to 2 tablespoons of the saved bacon oil.
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