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!
Servings: 5
Calories: 274kcal
Ingredients
For the Cauliflower
- 1 medium cauliflower
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ginger chili paste
- 1 teaspoon salt
- 3 tablespoon oil
For the Gravy
- 1 medium onion
- 3 medium tomatoes
- 2 cloves garlic
- 1 inch ginger
- ¼ cup raw cashews (soaked in warm water)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup coconut cream
- 2 tablespoon oil
- 1 cup water
To serve
- 1 tablespoon coconut cream
- 2-3 stalks cilantro (chopped fine)
Instructions
- Place a whole cauliflower on a chopping board.1 medium cauliflower
- Chop all the leaves and hardy stems. Wash and pat dry the cauliflower.
- In a heat proof bowl add the spices.1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon ginger chili paste, 1 teaspoon salt
- Heat oil in a small pan till it is smoking hot. Then, pour it over the spices and flash cook them.3 tablespoon oil
- 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'.2 tablespoon oil
- Once hot, add garlic and ginger and cook them till the raw flavor vanishes.2 cloves garlic, 1 inch ginger
- The add onions and cook till they are soft.1 medium onion
- Add the spices, salt and sugar.1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon salt, 1 teaspoon sugar
- Deglaze with some water.
- Next add chopped tomatoes and raw cashews.3 medium tomatoes, ¼ cup raw cashews
- Mix well and cook for 2-3 minutes, till it comes to a boil. Add the remaining water.1 cup 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.¼ cup coconut cream
- 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.1 tablespoon coconut cream
- Place the whole roasted cauliflower on it and top with cilantro. Serve with naan or a bread of your choice.2-3 stalks cilantro
Video
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.
- Instant Pot: Remember to always account for the time needed for the Instant Pot to come to pressure. The cook time listed does not account for this.
- Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Calories: 274kcal | Carbohydrates: 16g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 988mg | Potassium: 693mg | Fiber: 5g | Sugar: 6g | Vitamin A: 879IU | Vitamin C: 68mg | Calcium: 51mg | Iron: 2mg