1¹⁄₂ cups cauliflower florets

1 tbsp olive oil

3 garlic cloves, minced

¹⁄₄ cup diced yellow onion

1lb (450g) ground beef

²⁄₃ cup no-sugar-added tomato sauce

2 tsp fine grind sea salt

1¹⁄₂ tsp garlic powder

1 tsp paprika

1 tsp dried parsley

1 tsp dried oregano

1 tsp ground black pepper

3¹⁄₂ cups beef broth

¹⁄₂ medium head green cabbage, chopped

³⁄₄ cup shredded mozzarella cheese

1 Add the cauliflower florets to a food processor, and pulse until a ricelike texture is achieved. Set aside.

2 Select Sauté (Normal) and add the olive oil to the pot. Once the oil is hot, add the onions and garlic and sauté for 4 minutes or until the garlic becomes fragrant and the onions begin to soften.

3 Crumble the ground beef into the pot. Sauté for 5 minutes or until the beef is browned and cooked through completely.

4 Add the tomato sauce, sea salt, garlic powder, paprika, parsley, oregano, and black pepper to the pot. Stir to combine.

5 Add the riced cauliflower, beef broth, and cabbage. Gently stir.

6 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 22 minutes.

7 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

8 Ladle the stew into serving bowls and sprinkle 2 tbsp mozzarella over top of each serving. Serve hot.

tip To make this recipe dairy-free, substitute ³⁄₄ cup shredded almond cheese for the mozzarella or simply omit the cheese.