Hidden Cauliflower Mac ‘n’ Cheese

Preparation Pour the pasta into the Instant Pot and add the water, soy sauce, mustard, and salt. Stir well to combine, then add the cauliflower on top without stirring, making sure that the cauliflower layer completely covers the pasta for even cooking. Secure the lid and move the steam release valve to Sealing. Select Manual/ Pressure Cook to cook on high pressure for 3 minutes. While the pot is coming to pressure, shred the Cheddar (you should have about 1 cup, tightly packed). When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and stir the pasta well, using a spatula to break up any pasta that has stuck together or stuck to the bottom of the pot. (A little sticking is to be expected, but it will loosen up when you stir.) Use the spatula to mash any intact cauliflower florets against the side of the pot to help them dissolve into the pasta sauce. Add the Cheddar and parmesan and stir well. Taste and adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days. Make it Gluten-Free:Omit the whole-wheat pasta and use gluten-free pasta instead. Because gluten-free pasta is prone to foaming when cooked under pressure, I use only 3 cups water and cook on high pressure for 0 minutes. Let the pressure naturally release for 8 minutes before removing the lid, which should reduce your chances of having foam spurt from the release vent. Continue as directed above.Per Serving: Calories 305, Fat 10g, Carbohydrates 43g, Fiber 7g, Protein 18g From The Fresh and Healthy Instant Pot Cookbook © 2018 by Megan Gilmore. Published by Ten Speed Press. Buy the full book from Amazon.

Preparation Pour the pasta into the Instant Pot and add the water, soy sauce, mustard, and salt. Stir well to combine, then add the cauliflower on top without stirring, making sure that the cauliflower layer completely covers the pasta for even cooking. Secure the lid and move the steam release valve to Sealing. Select Manual/ Pressure Cook to cook on high pressure for 3 minutes. While the pot is coming to pressure, shred the Cheddar (you should have about 1 cup, tightly packed). When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and stir the pasta well, using a spatula to break up any pasta that has stuck together or stuck to the bottom of the pot. (A little sticking is to be expected, but it will loosen up when you stir.) Use the spatula to mash any intact cauliflower florets against the side of the pot to help them dissolve into the pasta sauce. Add the Cheddar and parmesan and stir well. Taste and adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days. Make it Gluten-Free:Omit the whole-wheat pasta and use gluten-free pasta instead. Because gluten-free pasta is prone to foaming when cooked under pressure, I use only 3 cups water and cook on high pressure for 0 minutes. Let the pressure naturally release for 8 minutes before removing the lid, which should reduce your chances of having foam spurt from the release vent. Continue as directed above.Per Serving: Calories 305, Fat 10g, Carbohydrates 43g, Fiber 7g, Protein 18g From The Fresh and Healthy Instant Pot Cookbook © 2018 by Megan Gilmore. Published by Ten Speed Press. Buy the full book from Amazon.