Can I Pressure Cook a Head of Cauliflower Without the Sauce?

Yes. Trim the head of cauliflower as this recipe states, then just add 1/2 cup water to the pressure cooker. Set the head of cauliflower on a trivet in the Instant Pot and cook for 2 minutes at high pressure, with a quick release. Flavor the cauliflower with butter, salt or other favorite seasonings.

Can I Make This Recipe With Florets?

You can, but the cooking time needs to decrease. Florets cook in "0" or "1" minute (see details in the "How Do You Steam Cauliflower" section above). Because the sauce would be also be cooking for a shorter amount of time, you might need to simmer it for a few minutes after the coconut milk is added to cook off some of the raw tomato flavor.

Don't I Need to Add Water to This Recipe?

No, I've tested this recipe several times and it cooks best without water added. Water would dilute the sauce and isn't necessary because the cauliflower only cooks for 2 minutes. If this recipe were to cook longer in the Instant Pot, you'd probably need to add water to the tomato sauce to avoid the burn notice.

What If the Cauliflower is Too Firm After Cooking?

I've found that 2 minutes is the perfect cooking time for a head of cauliflower that weighs around 2 pounds. It's tender, but not at all mushy. However, if the cauliflower is too firm for your liking after cooking for 2 minutes, just set the lid back on the Instant Pot after releasing the pressure and let it rest in the residual heat until the veggie softens more.

Can I Freeze Steamed Cauliflower?

Yes. Just let the steamed cauliflower cool, then freeze it in a sealed freezer bag. If you don't want the florets to stick together, first freeze them on a sheet tray, then put the frozen cauliflower florets in a freezer bag. Frozen steamed cauliflower can go directly into smoothies, adding nutrients and a smooth texture without noticeable flavor.

Instant Pot Cauliflower

Name: Instant Pot Cauliflower
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: South Asian
Ingredients: 1 head cauliflower; 2 tablespoons olive oil; 2 large garlic cloves, finely chopped; 1 14.5 ounce can crushed tomatoes (fire roasted, if possible); ½ teaspoon cumin; ½ teaspoon coriander; ⅛ teaspoon cinnamon; ½ teaspoon salt; ½ cup canned coconut milk; Fresh cilantro or parsley

Instant Pot Cauliflower

whole head of cooked cauliflower in a bowl with tomato coconut milk sauce

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5 from 5 reviews

Perfectly cooked Instant Pot cauliflower served with a creamy tomato and coconut milk sauce. Everything cooks in the pressure cooker, in just 2 minutes!

Total Instant Pot Cooking Time: 15 minutes to reach pressure + 2 minute cook time + quick release

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 10
Cook Time: 2
Total Time: 12 minutes
Yield: 4 to 6 servings 1x
Category: Instant Pot
Method: Instant Pot
Cuisine: South Asian
Diet: Vegan

Ingredients

Units Scale

1 head cauliflower
2 tablespoons olive oil
2 large garlic cloves, finely chopped
1 14.5 ounce can crushed tomatoes (fire roasted, if possible)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/8 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup canned coconut milk
Fresh cilantro or parsley

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Instructions

Slice the stem off of the cauliflower, so that the bottom of the head is flat and even. Use a paring knife to carefully cut out about an inch of the remaining stem. This creates a space where steam can rise up into the cauliflower head and cooking it evenly.
Press the Saute button and add the olive oil and garlic. Saute only about 1 minute, to lightly cook the garlic.
Add the tomatoes, spices (cumin, coriander, cinnamon) and salt. Mix well. Turn off the saute function.
Set the cauliflower in the Instant Pot on its flat bottom. Season the cauliflower lightly with salt (about ¼ teaspoon).
Spoon some of the sauce over the cauliflower.
Secure the lid, making sure the steam release valve is in the “sealed” position.
Cook on high pressure for 2 minutes.
Immediately quick release the pressure when the cooking time is complete
Lift the cauliflower out with a large spatula and large tongs and set in a serving bowl.
Stir the coconut milk into the tomatoes. Pour the sauce over the cauliflower.
Garnish with fresh cilantro or parsley.

Notes

This recipe was made in a 6-quart Instant Pot.

I really recommend using crushed tomatoes, not diced. Diced tomatoes stay whole and don't break down at all, making a sauce that is chunky rather than smooth.

Find it online: https://www.kitchenskip.com/instant-pot-cauliflower/