Instant Pot Whole Roasted Cauliflower in Creamy Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Place a whole cauliflower on a chopping board.

Chop all the leaves and hardy stems. Wash and pat dry the cauliflower.

In a heat proof bowl add the spices.

Heat oil in a small pan till it is smoking hot. Then, pour it over the spices and flash cook them.

Mix well and set aside.

Place the cauliflower in a plate and spread all the oil on it with a brush.

Turn the cauliflower over and make sure the mix seeps into the crevices.

Heat oil in the base of the instant pot with the mode on 'sauté'.

Once hot, add garlic and ginger and cook them till the raw flavor vanishes.

Then add onions and cook till they are soft.

Add the spices, salt and sugar.

Deglaze with some water.

Next add chopped tomatoes and raw cashews.

Mix well and cook for 2-3 minutes, till it comes to a boil. Add the remaining water.

Now place a trivet and colander in it.

Place the cauliflower on it and close the lid.

Pressure cook on high for 2 minutes with the vent in sealing position. Then let the steam release naturally for 5 minutes. Open the Instant Pot.

Remove the cauliflower and using an immersion blender, blend the gravy well. Set to sauté mode again and cook the gravy for 5 minutes.

Turn the instant pot off and add some coconut cream; mix well.

Broil the cauliflower on high for 3-4 minutes, till the top starts to turn brown.

In a platter add the gravy. Add in some coconut cream in swirls.

Place the whole roasted cauliflower on it and top with cilantro. Serve with naan or a bread of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens