Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
6 servings
|
Ingredients
Cauliflower:
- 1 medium head cauliflower cut into florets
- 1 cup Water
Mash Mixture:
- 1 tbsp butter
- 1 tbsp sour cream
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1/4 tsp mustard powder
- 1/4 tsp chili powder
- 1/4 tsp pepper
To Finish:
- 3/4 cup shredded cheddar
- 1/4 cup grated parmesan
- 5 slices bacon cooked and crumbled
- 2 scallions green parts only, sliced
Ingredients
Cauliflower:
Mash Mixture:
To Finish:
|
|
Instructions
- Pour 1 cup of water in the pot, followed by steam rack.
- Load cauliflower florets into a steamer basket and lower on to steam rack, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.
- Meanwhile, add Mash Mixture ingredients to a food processor or blender.
- When cooking time is up, quick-release the pressure.
- Carefully drain the cooking liquid and transfer cauliflower to the food processor or blender. Process to desired consistency and adjust seasonings as needed.
- Transfer the cauliflower to a 7’ x 11” baking dish or shallow casserole.
- Top with cheeses and cooked bacon pieces. Set under a broiler 5-7 minutes or until cheese is lightly browned.
- Remove from oven and allow to cool slightly until set. Sprinkle green onions over the top and serve.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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