Gluten Free, Bulletproof, HFLC, can be made vegetarian by omitting the prosciutto 

Serves 4-6

InstaPot

Prep Time: 30 minutes

Cook Time: 15 minutes

Bake 15 minutes at 425

 

Ingredients:

2 heads of cauliflower broken into very small florets (the size of small marbles)

*2 cups veggies, optional. I used butternut squash but you can add carrots, peas, whatever you like! (if you are adding peas, do not steam with cauliflower. Add into sauce before broiling) Whole Foods actually carries organic riced cauliflower with veggies, to save some time.

*6 slices of uncured prosciutto, optional. You could use ham or cooked bacon, too.  Chopped (approx. 4 ozs) 

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2 Tbsp. ghee

1/2 cup  green onions, minced

2 garlic cloves

1/2 tsp. sea salt & pepper

2 TBSP  (1 scoop) Collagelatin, I prefer Bulletproof Brand

2 cups heavy cream, I use RAW local cream

1 tsp. dijon mustard

2 cups raw cheddar cheese, grated 

1 cup pecorino cheese, grated

 

In InstaPot:

 

Steam on high pressure- cauliflower and any other uncooked veggies for 1 minute. 

*You can use a conventional steamer if you don’t have an instapot. 

 

Meanwhile, In a small saucepan over med/high heat: 

1. melt ghee and sauce’ green onions and prosciutto for 2 minutes.

2. Add garlic and stir for another minute.

3. Add Salt, collagelatin, (I prefer Bulletproof )

4. Stir to combine and slowly add cream and mustard

5. Stir over med/high heat until begins to thicken and bubble. . maybe 5 minutes.

6. Add raw cheddar

7. Combine with cauliflower and additional veggies. 

8. Stir to blend

9. Pour into buttered 9x13 pan (preferably glass or cast iron)

10. Sprinkle with remaining cheese

11. Bake at 425 for 10-15 minutes or until bubble

 

Serve and enjoy !