Instant Pot Whole Cauliflower (Print Version)
# Ingredients:
→ Cauliflower
01 -
1 medium cauliflower
02 -
1 teaspoon red chili powder
03 -
1 teaspoon turmeric powder
04 -
1 teaspoon garam masala
05 -
1 teaspoon ginger chili paste
06 -
1 teaspoon salt
07 -
3 tablespoons oil
→ Gravy
08 -
1 medium onion
09 -
3 medium tomatoes
10 -
2 cloves garlic
11 -
1 inch ginger
12 -
1/4 cup raw cashews (soaked in warm water)
13 -
1 teaspoon turmeric powder
14 -
1 teaspoon red chili powder
15 -
1 teaspoon garam masala
16 -
1 teaspoon salt
17 -
1 teaspoon sugar
18 -
1/4 cup coconut cream
19 -
2 tablespoons oil
20 -
1 cup water
→ To Serve
21 -
1 tablespoon coconut cream
22 -
2-3 stalks cilantro (chopped fine)
# Instructions:
01 -
Place a whole cauliflower on a chopping board. Chop all the leaves and hardy stems. Wash and pat dry the cauliflower.
02 -
In a heatproof bowl, add red chili powder, turmeric powder, garam masala, ginger chili paste, and salt. Heat oil in a small pan until it is smoking hot, then pour it over the spices to flash cook them. Mix well and set aside.
03 -
Place the cauliflower on a plate and spread the spiced oil on it using a brush. Ensure the mixture seeps into all crevices.
04 -
Turn the Instant Pot to sauté mode and heat oil in the base. Add garlic and ginger, cooking until the raw aroma dissipates. Then add onions and cook until soft.
05 -
Add turmeric powder, red chili powder, garam masala, salt, and sugar. Deglaze with water. Add chopped tomatoes and soaked raw cashews. Mix well and cook for 2-3 minutes, bringing it to a boil. Add the remaining water.
06 -
Place a trivet and a colander inside the Instant Pot. Place the cauliflower on it and secure the lid. Pressure cook on high for 2 minutes with the vent in sealing position. Allow natural pressure release for 5 minutes, then open the Instant Pot.
07 -
Remove the cauliflower and use an immersion blender to blend the gravy until smooth. Turn sauté mode on and cook the gravy for an additional 5 minutes. Stir in coconut cream.
08 -
Broil the cooked cauliflower on high for 3-4 minutes until the top turns brown. On a serving platter, pour the gravy and swirl in coconut cream. Place the roasted cauliflower on top and garnish with chopped cilantro. Serve with naan or bread of choice.
# Notes:
01 -
Choose organic cauliflower if possible, as it is used whole and hard-to-reach crevices may retain impurities.
02 -
The recipe can be adjusted for larger cauliflowers by increasing gravy ingredients proportionately.
03 -
Raw cashews are essential for a rich, smooth gravy. Avoid roasted ones as they can leave a gritty texture.
04 -
Using an immersion blender is faster, but a high-speed blender works if you prefer a smoother consistency.
05 -
For a non-vegan version, replace coconut cream with whipping cream and consider tempering with ghee.