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
- 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
- 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.
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.
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: South Asian
Keywords: instant pot cauliflower, pressure cooker cauliflower,