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–+ servings

Instant Pot Cauliflower

My Instant Pot Cauliflower is delicious with it's hint of citrus and very mild spice.
David Murphy
Prep Time 3 minutes
Cook Time 1 minute
Additional Time 10 minutes
Total Time 14 minutes
Serving Size 1

Ingredients

  • 1 head cauliflower green stalk removed
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • 1 teaspoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon Herbes de Provence

For Gravy

  • 1 cup low sodium chicken broth
  • 1 tablespoon tarragon
  • 1 tablespoon lemon juice
  • 1/2 tablespoon cornstarch slurry 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water

Instructions

  • In a small bowl, combine olive oil, lemon juice, garlic, chili powder, paprika, and Herbs de Provence. Mix well.
  • Lay a piece of plastic wrap onto a flat surface, and place mixture in the middle. Using the plastic wrap, massage the ingredients into the head of cauliflower until well coated.
  • Add chicken stock, tarragon, and lemon juice to your metal liner (make sure it's in your machine!). Place cauliflower onto trivet, and place trivet into your Instant Pot.
  • Lock lid and close vent. Press Pressure Cook button, and cook on HMP (high manual pressure) for 1 minute. Once done, QPR (quick pressure release) and press the cancel button.
  • Remove trivet from Instant Pot. Once cauliflower is removed, press the sauté button. Using a whisk, add in your cornstarch slurry and allow to thicken. Pour gravy over cauliflower before serving.

Notes

To make this vegan, you can use vegetable stock instead of chicken stock. If you want it more spicy, you can add more chili powder or add white pepper to your mixture.