Keto Cauliflower Queso

Instant pot Keto cauliflower queso, which is vegan, keto, super creamy, cheesy, and delicious. And it takes less than 15-minutes from start to finish for making this cauliflower queso dip.

Why Should You Eat Cauliflower?

In recent times, I am experimenting a lot with this magic vegetable: cauliflower. It can be used as rice, or as a replacement of potatoes in patties and even in making some yum comfort foods like hash browns. But this time I have used cauliflower to create something really unique and delicious. For cauliflower haters, here are few reasons why you should eat this magic vegetable. It is a:

• Low-carb vegetable
• Full of nutrition and a good replacement veggie for potatoes
• Keto-friendly vegetable, ideal for diabetic and weight watchers

Want to learn more? Here is top 8 health benefits of cauliflower.

Using Cauliflower in Queso Dip:

If you love green-chili queso dip, then this is your thing. Just dump everything in the instant pot, cook, and your dip is ready. Because cauliflower gives a nice, creamy texture, it works perfectly for this Mexican style queso dip. You really don’t need any flour, butter or any carb-rich thickeners to make this creamy dip.

• For vegetarians who are Keto – adding some sour cream and cheese completes this queso. 
• For vegans and plant-based – adding nutritional yeast, walnuts, and cashew cream perfect this unique queso dip. 

This is so so addictive that you will not only want it with chips, but also with your burritos, veggies or even enchiladas. And my kids love these too. Definitely an easy way to add some veggies to their diet.

How to Make Instant pot Keto Cauliflower Queso?

Common ingredients:(Keto & Plant-based) cauliflower florets 2 cups, 1 Serrano pepper, 1/4 cup chopped white or yellow onions (if not red onions), 4 garlic pods, 1 tbsp nutritional yeast and 1/2 tsp vegan chicken broth paste, 1/4 tsp paprika and 1/2 cup water

Vegan option – 1/2 cup baby carrots, 5-6 walnuts, 1/2 cup raw cashew cream(works best) or 1/2 cup vegan cream cheese(store bought) and few drops of lemon/lime juice or 1/2 cup coconut cream (Keto friendly)

Keto option – 1/2 cup sour cream, 1/4 cup heavy cream, 2/3 cup sharp cheddar cheese and more to garnish 

• Clean and wash the cauliflower florets and cut into small pieces.
• If you want, you can also use three cups of riced cauliflower for this recipe.
• Add 1/2 tsp of avocado oil to the instant pot inner pot once hot or just bring the instant pot to a sauté mode and once hot, add the all the veggies with cauliflower with 4 tbsp of water.
• If using oil, first add Serrano pepper, garlic, onions and sauté for just one minute before adding cauliflower.
• Add just half a cup of water, vegan chicken broth bouillon paste, nutritional yeast, and adjust salt and pepper.
• Seal the vent and set the instant pot to pressure cook for 5 minutes.

• For vegan option – add carrots with all the veggies and walnuts, set to pressure cook for 5 minutes. 
• After natural pressure release for 15 minutes, release the steam by setting the vent to the steam release mode.
• Now use a whisker or a hand blender to purée the mixture. 
• Set the Instant pot to a sauté mode, add vegan cream cheese or cashew cream, mix well and cook for 3-5 minutes till the mixture thickens. 
• For Keto, allow the mixture to thicken a bit before adding sour cream and cheddar cheese. Garnish the Keto cauliflower queso with green onions, jalapeños, Pico de Gallo and serve with chips, veggies, and spiral veggie pasta.Enjoy! 

Nutrition Info Keto Cauliflower Queso:

Here is the nutritional information for Keto Cauliflower Queso.

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Keto Cauliflower Queso

Make this amazing keto cauliflower queso with just few ingredients, in your instant pot and in less than five minutes. Tastes amazing, just as the real thing, yet so low in carb and has 95% vegetables.

4.95 from 17 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: cauliflower queso, cauliflower recipes, instant pot, instant pot recipes, Keto queso dip, keto recipes, Queso, vegan queso

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 6

Calories: 143.8kcal

Author: Sophie

Equipment

• Instant pot

Ingredients

Common ingredients:(Keto & Plant-based)

• 2 cups Cauliflower Florets
• 1/4 cup chopped broccoli (Optional)(or, add another 1/2 cup of cauliflower)
• 1 Serrano Pepper
• 1/4 cup chopped onions (preferably white)
• 4 garlic pods
• 1 tbsp nutritional yeast
• 1/2 tsp vegan chicken broth paste (optional)
• 1/4 tsp paprika
• 1/2 cup water
• salt & pepper to taste

Vegan/Plant-based Option

• 1/2 cup Baby carrots
• 5-6 Walnuts
• 1/2 cup Raw cashew cream
• 1/4 tsp Lime or lemon juice

Keto Option

• 1/2 cup Sour cream
• 1/4 cup Heavy Cream
• 2/3 cup Sharp Cheddar cheese
• 1/2 tsp Avocado oil (optional)

Instructions

• Clean and wash the cauliflower florets and cut into small pieces.
• If you want, you can also use three cups of riced cauliflower for this recipe.
• Add 1/2 tsp of avocado oil to the instant pot inner pot once hot or just bring the instant pot to a sauté mode and once hot, add the all the veggies with cauliflower with 4 tbsp of water.
• If using oil, first add Serrano pepper, garlic, onions and sauté for just one minute before adding cauliflower.
• Add just half cup of water, vegan chicken broth bouillon paste, nutritional yeast, and adjust salt and pepper. Seal the vent and set the instant pot to pressure cook for 5 minutes.
• (For vegan option – add carrots with all the veggies and walnuts, set to pressure cook for 5 minutes. )
• After natural pressure release for 15 minutes, release the steam by setting the vent to the steam release mode. Now use a whisker or a hand blender or a blender to purée the mixture. 
• Set the Instant pot to a sauté mode, add vegan cream cheese or cashew cream, mix well and cook for 3-5 minutes till the mixture thickens. 
• For Keto, allow the mixture to thicken a bit before adding sour cream and cheddar cheese. 
• Garnish the Keto cauliflower queso with green onions, jalapeños, Pico de Gallo and serve with chips, veggies and spiral veggie pastas.
• Enjoy! 

Notes

• Use walnut paste or coarsely powdered walnut for easier blending.
• You can use fresh or frozen cauliflower rice for this recipe. Use 3 cups of riced cauliflower for this recipe.
• You can add more heat to this queso dip by adding some chili powder, Mexican hot sauce and pickled jalapenos while serving. 
• The mixture will look watery after pressure cooking because of all the water released from the cauliflowers.
• After adding cream and cheese, allow the mixture to thicken to a semi liquidy consistency. As it cools down, it will become very thick. That’s why don’t let the mixture to thicken a lot.

Nutrition

Calories: 143.8kcal

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Does the cauliflower queso store well?

Yes, you can either refrigerate the queso or freeze it after it comes down to room temperature. It stays fresh for three days in refrigerator and for two weeks in the freezer.

Can I use cauliflower rice instead of florets?

Yes, you can use fresh or frozen cauliflower rice for making this cauliflower queso recipe.

How many calories are in this keto cauliflower queso recipe?

This recipe per serving is 143.8 calories, which includes 5.6 g of total carb and 7.3g of protein.

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Here are some awesome Cauliflower recipes from the blog.

• Vegan Low-carb Cauliflower Patties
• Low-carb, vegan Baked Cauliflower Hashbrown

And here is My Dainty Soul Curry’s Keto Veg Recipe Index and other awesome keto recipes.

Here is mydaintysoulcurry’s kitchen basics and how to posts with downloadable charts.

• How many ounces in a gallon?
• How many ounces in a cup?

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