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.