Start by chopping the cauliflower, bell peppers, and onion into bite-sized pieces. Heat a skillet over medium heat, adding a splash of olive oil. Sauté the vegetables for 5-7 minutes until they become slightly tender and aromatic.

In a mixing bowl, combine the sautéed vegetables with minced garlic, softened cream cheese, and eggs. Mix well using a spatula until a smooth and creamy consistency is achieved.

Add your chosen spices and half of the cheddar cheese, stirring thoroughly to ensure the spices are evenly distributed.

Grease your Instant Pot insert or casserole dish with cooking spray. Pour the vegetable mixture into the prepared pot and spread it evenly. Sprinkle the remaining cheddar cheese on top.

Seal the Instant Pot lid and set it to cook on high pressure for 10-12 minutes, or preheat the oven to 350°F and bake for 30-35 minutes.

Once cooking is complete, release the pressure or remove from the oven, and let it cool for a few minutes. Optionally, sprinkle fresh herbs on top before serving.