Whole Cauliflower in the InstantPot Pressure Cooker

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a budget-friendly substitute.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs can be more affordable and last longer.

Trim the bottom of the cauliflower to create a flat base.

In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika.

Brush the mixture all over the cauliflower, ensuring even coverage.

Place the cauliflower in a baking dish and pour vegetable broth around it.

Cover with foil and roast for 30 minutes.

Remove the foil and roast for an additional 20-30 minutes until golden brown.

Check for doneness by piercing with a fork; it should be tender.

In a small saucepan, melt butter and mix in lemon juice and balsamic vinegar.

Drizzle the sauce over the roasted cauliflower.

Sprinkle with parmesan cheese and fresh herbs before serving.

Let cool for a few minutes before slicing into wedges.

Serve warm, garnished with additional herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens