Instant Pot Cauliflower Mac and Cheese with Rainbow Trout
INGREDIENTS
- 4 cups Cauliflower Rice
- 1 tablespoon Unsalted Butter
- 1 teaspoon Kosher Salt
- 4 ounces Reduced Fat Cream Cheese
- 4 cups Freshly Grated Sharp Cheddar Cheese
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 2 pounds Riverence Rainbow Trout
- 2 tablespoons Extra Virgin Olive Oil
- 1 pound Whole Wheat Macaroni
- 1/4 teaspoon Granulated Garlic
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
DIRECTIONS
- Preheat oven to 400 F. Line a rimmed small baking sheet with parchment paper. Place trout fillet skin side down in center of the baking sheet. Sprinkle salt, black pepper, garlic powder over the trout. Bake for about 15 minutes at 400 F in the preheated oven until the trout fillet is cooked through and flaky.
- Place the pasta, cauliflower, 3 1/2 cups water, butter, and salt in a 6-quart or larger Instant Pot or pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes.
- Remove trout from oven and let cool 2-3 minutes. With a fork, gently remove trout from skin and set aside on parchment paper.
- As soon as the Instant Pot timer goes off, release the steam using the valve on top. Dot the cream cheese in small pieces over the top, then gently stir in the shredded cheese, garlic powder, and black pepper. Add in flaked rainbow trout and gently mix. Serve hot.
