Servings: 6°

1 cup water 1 cup water
1 large cauliflower, chopped into bite-sized florets 1 large cauliflower, chopped into bite-sized florets
1 cup heavy whipping cream 1 cup heavy whipping cream
½ cup sour cream ½ cup sour cream
1 cup shredded Gruyere or mozzarella cheese 1 cup shredded Gruyere or mozzarella cheese
2½ cups shredded sharp cheddar cheese 2½ cups shredded sharp cheddar cheese
1 tsp ground mustard 1 tsp ground mustard
1 tsp ground turmeric 1 tsp ground turmeric
Sea Salt Sea Salt
Pinch of Cayenne Pepper Pinch of Cayenne Pepper

1.  Pot the water into the Instant Pot. Place a metal steaming basket inside. Put the cauliflower florets into the basket. Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 3 minutes. When it beeps, carefully release the steam.
2. Meanwhile, prepare the sauce. In a large skillet, gently bring the cream to a simmer over medium to medium-low heat. Whisk in the sour cream until smooth, then gradually mix in the cheeses until melted. Stir in the mustard and turmeric. Add salt to taste.
3. Remove the cauliflower from the pot and toss it with the cheese sauce. Top with reserved ½ cup of cheddar cheese. Sprinkle with cayenne pepper.

Macronutrients:  Macronutrients:
Calories: 371  Calories: 371
Fat: 31  Fat: 31
Carb: 8  Carb: 8
Protein: 18  Protein: 18