Instant Pot Whole Roasted Cauliflower in Creamy Sauce

A marinated Whole Roasted Cauliflower served over creamy tomato gravy; this recipe is made in the Instant Pot and works really well for a meal with naan or rice.

Plus, this one is so good for a Vegan Thanksgiving celebration!

Cauliflower is one vegetable that has been super popular in recent years. From folks dishing out buffalo cauliflower to pizza bases and even in sauces; this vegetable is definitely on a new high.

As a kid I used to despise this vegetable. However, in my adult life I have eaten enough of it to compensate for its absence in my childhood. Such a versatile vegetable; I completely love it in Tahini Cauliflower, in Gobi Manchurian, over this naan pizza, as a great ingredient to make sauces and mac and cheese, in Gobi Mussallam and in Gobi 65.

The vegetable takes on the flavors of what it is cooked with and it makes its appearance in our weekly lunch menu for sure.

Jump to:

• What is Roasted Cauliflower
• Using the Instant Pot
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• Perfect Sides for Thanksgiving
• More Vegan Mains to try
• Instant Pot Whole Roasted Cauliflower in Creamy Sauce

What is Roasted Cauliflower

Cauliflower makes a great Vegetarian or even Vegan centerpiece for Thanksgiving. While the meat lovers enjoy turkey each year, the vegetarians are not shy of 'carving' a whole roasted cauliflower each year.

Most recipes call for cooking the cauliflower by either steaming and roasting or broiling and making it slightly crisp outside and then serving it with a sauce of your choice.

This whole roasted cauliflower is truly a delight. Crisp and charred outside while being super soft and full of flavor from the marination inside.

Using the Instant Pot

The same recipe can be made in several ways. However I like to use the instant pot to make this.

The prime reason is that we make the gravy and cook the cauliflower at the same time. With a great feature called pot-in-pot (PIP); I like to sauté the aromatics and add-ins in the base of the instant pot and then use a trivet to place a cauliflower on top.

And then when we start the cooking cycle, the cauliflower cooks or steams well while the gravy cooks underneath. This is a true time saver and we do not need too many pans to make this, especially in the busy Holiday season!

We simply need the instant pot, an immersion blender and a pan to broil the cauliflower. However, the broiling is optional.

Why this recipe works

• It comes together pretty quickly.
• The recipe is Vegan friendly.
• We can cook the gravy and cook the marinated cauliflower at once.
• It is super versatile to make with a tiny cauliflower or a super large one.
• The recipe works well for gluten-free diet as well.
• This makes a great Thanksgiving centerpiece for Vegetarians and Vegans.
• Change up the sauce for the recipe and you have a whole new version.
• It is easy to make most of the recipe ahead of time. Simply heat and serve.
• This is one of my favorite potluck recipes. Each guest can carve the portion they like!
• It is easy to spice it up or keep it less spicy by adjusting a couple of ingredients.
• Super easy to make a Jain or NONG version by skipping onions and garlic.

Ingredients and Substitutions

• Cauliflower: A whole cauliflower is used here. Any color cauliflower can be used. Buy an Organic one for best results. Moreover, pick a size that will be great for your family. Just remember it has to fit into the instant pot you use.
• Onions: A perfect aromatic, chopped onions are used in the gravy. While it does add a lot of flavor, we can skip for a Jain or NONG version.
• Tomatoes: These are the base of the gravy. Pick red, ripe tomatoes for best results. Add some tomato paste to enhance the tomato flavor in the gravy.
• Aromatics: I like to add garlic, ginger and green chili in the recipe. I add them chopped in the gravy and in paste form for the marinade. They make the dish super flavorful. But the garlic can be skipped if you like.
• Cashews: As the recipe is Vegan, I like to add some raw cashews to it. This is used instead of cream in the curry. It makes the gravy rich and delicious.
• Powdered Spices: The spices in the gravy and in the marinade are similar. They include the basic Indian spices; i.e. red chili powder, turmeric powder and garam masala. However, smoked paprika does work for a smoky flavor.
• Coconut Cream: As we make the recipe Vegan, I use some whipped coconut cream in the recipe. Simply pop the can, mix everything well and use. For a non-Vegan version, whipping cream can be used too.
• Oil: I like to temper the spices and aromatics in hot oil to flash cook them. That way, they do not taste raw at all. However, the step is optional.
• Seasonings: Apart from all the other ingredients, we add some salt and sugar.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Place a whole cauliflower on a chopping board.

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

3- In a heat proof bowl add the spices.

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

5- Mix well and set aside.

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

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

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

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

10- The add onions and cook till they are soft.

11- Add the spices, salt and sugar.

12- Deglaze with some water.

13- Next add chopped tomatoes and raw cashews.

14- Mix well and cook for 2-3 minutes, till it comes to a boil.

15- Now place a trivet and colander in it.

16- Place the cauliflower on it and close the lid.

17- 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.

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

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

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

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

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

Expert Tips and Notes

• Organic Cauliflower: As we use the cauliflower as a whole, I like to pick an Organic one. This is because we wash it but we do not necessarily reach all the crevices of the cauliflower. However, regular ones work too. Rinse the cauliflower well before using.
• Size of Cauliflower: The same recipe works for all sizes of cauliflowers. Pick a size that would be perfect for your family or party. However, use the one that will easily fit in the instant pot. And if using a larger one, don't forget to increase the gravy ingredients accordingly.
• Cashews: This is the ingredient that makes the gravy rich and thick. Ensure you use raw cashews and not roasted ones. Roasted cashews remain gritty after processing, not making the gravy as smooth as we would like.
• Cooking the cauliflower and Gravy together: The easiest way to make this is to cook both in one instant pot. However, if you are not confident, make the curry in one instant pot and then cook the cauliflower in the same instant pot or another. This works too.
• Blending the gravy: The quickest way to make the gravy is to blend it with an immersion blender. However, transfer to a high speed blender and process if you like.
• Non-Vegan version: For a non-Vegan version, use some whipping cream in the gravy as well as to top the prepared gravy. Moreover, the tempering can be done with ghee too.

Recipe FAQs

Perfect Sides for Thanksgiving

As the perfect use of this dish is as the centre piece for Thanksgiving; here are some great sides that work well with it.

More Vegan Mains to try