Instant Pot Whole Cauliflower

This hearty Instant Pot Whole Roasted Cauliflower transforms a humble vegetable into an impressive centerpiece. Marinated in aromatic spices and served over a luscious tomato cashew gravy, this dish delivers restaurant-quality flavor with minimal effort. Perfect for both weeknight dinners and special occasions, it's become my go-to recipe when I want to impress guests without spending hours in the kitchen.

I first created this recipe when hosting a dinner party that included vegan friends. The moment I placed the whole roasted cauliflower on the table, conversation stopped and everyone reached for their phones to take pictures. Since then, it's become my signature dish for gatherings, always earning rave reviews even from dedicated meat eaters.

Ingredients

• Whole cauliflower: Choose organic when possible as we're using the entire head without breaking it down
• Red chili powder: Adds vibrant color and warmth without overwhelming heat
• Turmeric powder: Provides earthy notes and beautiful golden color
• Garam masala: Brings complex aromatic depth typical of Indian cuisine
• Ginger chili paste: Infuses the cauliflower with fresh brightness and subtle heat
• Cashews: Soaked in warm water create the creamy texture without any dairy
• Coconut cream: Adds luxurious richness and balances the acidity of tomatoes
• Fresh tomatoes: Provide natural sweetness and tanginess to the gravy base
• Fresh cilantro: Brightens the final dish with a pop of color and herbal freshness

Step-by-Step Instructions

Prepare the cauliflower:

Remove all leaves and tough stems from a whole cauliflower head, then wash thoroughly and pat completely dry. A wet cauliflower won't absorb the marinade properly, so take your time with this step. Choose a cauliflower that fits comfortably in your Instant Pot with enough room for steam circulation.

Create the spice blend:

Combine red chili powder, turmeric, garam masala, ginger chili paste, and salt in a heatproof bowl. Heat oil until it begins to shimmer and carefully pour over the spice mixture. This flash cooking technique blooms the spices, releasing their essential oils and intensifying their flavors. Stir immediately to prevent burning.

Marinate the cauliflower:

Place the cauliflower on a plate and generously brush the spice oil mixture all over, making sure to get into every crevice. Turn the cauliflower several times during this process to ensure complete coverage. The more thoroughly you coat it, the more flavorful your final dish will be.

Prepare the gravy base:

Set your Instant Pot to sauté mode and heat oil until shimmering. Add garlic and ginger, sautéing until fragrant about 30 seconds. Add onions and cook until translucent and soft, about 3 to 4 minutes, stirring frequently to prevent browning. Add spices, salt, and sugar, stirring constantly to prevent sticking.

Build the sauce:

Add chopped tomatoes and soaked cashews to the pot, then deglaze with a splash of water, scraping up any browned bits from the bottom of the pot. This step is crucial for both flavor development and preventing the burn notice on your Instant Pot. Add remaining water and bring to a gentle boil.

Pressure cook the cauliflower:

Place a trivet inside the Instant Pot over the gravy mixture, then set the cauliflower on top. Secure the lid, set the valve to sealing position, and pressure cook on high for just 2 minutes. Allow natural pressure release for 5 minutes before carefully releasing remaining pressure. The cauliflower should be tender but still hold its shape.

Finish the dish:

Remove the cauliflower and set aside. Blend the gravy until completely smooth using an immersion blender directly in the pot. Return to sauté mode for 5 minutes to thicken the sauce. Stir in coconut cream for richness. Broil the cauliflower for 3 to 4 minutes to develop beautiful caramelization on top.

Serve with style:

Pour the creamy gravy onto a serving platter, creating a bed for the cauliflower. Place the roasted cauliflower on top, then drizzle with additional coconut cream in decorative swirls. Sprinkle with freshly chopped cilantro for brightness and color. Serve immediately with naan bread or steamed rice.

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The cashews are truly the secret ingredient in this recipe. I discovered their magic when trying to create a creamy sauce without dairy. When soaked and blended, they create an incredibly silky texture that mimics heavy cream but with a subtle nuttiness that works beautifully with the spices. My family was shocked when I revealed there was no dairy in the dish at all.

Make Ahead Options

You can prepare this dish partially ahead of time for stress-free entertaining. Make the spice blend and marinate the cauliflower up to 24 hours in advance, keeping it covered in the refrigerator. The gravy base can also be prepared a day ahead and stored separately. When ready to serve, simply pressure cook the cauliflower in the prepared gravy, blend, and finish under the broiler. This approach has saved me countless times when hosting dinner parties.

Flavor Variations

While this recipe features classic North Indian spices, you can easily adapt it to create different flavor profiles. For a Mediterranean version, replace the garam masala with a blend of oregano, thyme and rosemary, and swap the coconut cream for a tahini drizzle. For a Mexican inspired dish, use ancho chili powder, cumin, and oregano in the marinade, and finish with a cilantro lime crema made from cashews, lime juice and fresh herbs. Each variation maintains the dramatic presentation while offering a completely different taste experience.

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Serving Suggestions

This dish is substantial enough to serve as a main course for 4 to 6 people. I like to accompany it with warm naan bread for scooping up the luscious sauce, or serve it over fragrant basmati rice to soak up every drop of flavor. For a complete meal, add a simple kachumber salad of diced cucumber, tomato, and onion dressed with lemon juice and a sprinkle of chaat masala. When entertaining, I often serve this alongside a dal for protein and a simple raita to cool the palate.

Frequently Asked Questions

→ Can I use a larger cauliflower?

Yes, just ensure it fits in your Instant Pot and adjust the gravy ingredients proportionally.

→ What makes the gravy creamy?

The soaked raw cashews and coconut cream are the key ingredients for making the gravy rich and creamy.

→ Can I make this non-vegan?

Yes, you can use whipping cream instead of coconut cream and ghee for tempering the spices.

→ How do I ensure the cauliflower is fully cooked?

Pressure cook for 2 minutes with natural steam release for 5 minutes. Broil for a roasted finish.

→ What can I serve with this dish?

This dish pairs wonderfully with naan, rice, or your favorite flatbread.