Spicy Instant Pot Cauliflower Queso

Prep Time: 10 minutes Cook Time: 5 minutes Servings: Yield: 8 servings Source:

Ingredients

FOR THE INSTANT POT

2 cups water

4 cups cauliflower florets, 1 small head of cauliflower

1 cups thick cut carrot coins, about 2 small carrots

1/2 cup raw cashews

FOR THE BLENDER

1/2 cup nutritional yeast

liquid drained from 2 cans RO*TEL, or about

1 1/2 teaspoons smoked paprika

1 teaspoon salt, or to taste, optional

1 teaspoon ancho chili powder

1 teaspoon jalapeno powder

1 teaspoon garlic powder

1/2 teaspoon chipotle chili powder

1/2 teaspoon onion powder

1/2 teaspoon guajillo chili powder

1/2 teaspoon mustard powder

THE CHUNKY PARTS

2 - 10 oz cans diced tomatoes and green chilies, , drained

1/4 cup minced cilantro

1/4 cup minced pickled jalapenos

Directions

Add the water to the Instant Pot liner and put a silicone or other vegetable steamer inside.

Add the cauliflower, carrots and cashews to strainer in that order.

Cover and cook on high pressure for 5 minutes.

Carefully release the pressure manually.

Pour the cooked mixture into a strainer over the sink and drain the water.

Add the drained mixture to your blender with the liquid drained from the cans of diced tomatoes and green chilies and blend well.

Add the smoked paprika, salt, chili powder, ancho powder, chipotle powder, jalapeno powder, guajillo powder, and mustard powder to your blender.

Scrape out the blender contents into mixing bowl and stir in the tomatoes and green chilis chopped cilantro if using and pickled jalepenos if using.

Notes

If you are salt -free add an additional 1/2 teaspoon granulated garlic and 1/2 teaspoon onion powder. This will add in a bite that's similar to salt.

Don't like spicy? Leave out the chipotle powder and maybe even the jalapeno to make it extra mild.

Nutrition

Amount Per Serving Calories 126 Total Fat 5g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 3g Cholesterol 0mg Sodium 470mg Carbohydrates 16g Fiber 7g Sugar 6g Protein 8g