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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