Whole Roasted Cauliflower Pressure Cooker Recipe
This quick and easy pressure cooker recipe delivers tender, flavorful whole roasted cauliflower infused with garlic, butter, and paprika – a comforting and delicious side dish perfect for busy weeknights.
Ingredients
Main ingredients
- 1 head Cauliflower about 2 pounds, with as few blemishes as possible
- ⅓ cup Danish Creamery salted butter softened, or any salted butter
- 2 cloves Garlic freshly minced
- 0.5 teaspoon Garlic powder optional, use if in a pinch
- 1 teaspoon Salt
- 0.25 teaspoon Paprika adds cozy warm color and subtle smoky touch
- 2 tablespoon Grated Parmesan cheese for topping
- 1 tablespoon Chives finely chopped, plus extra for sprinkling when serving
- 1 cup Water or broth for steaming in pressure cooker
- 1 whole Trivet optional, to place cauliflower above liquid
- to taste Shredded cheese optional extras
Instructions
Instructions
- Start by rinsing your cauliflower and trimming the green leaves off. Cut the stem just enough so it sits flat in the cooker.
- Mix the softened butter with minced garlic, salt, and paprika in a bowl to create the butter sauce.
- Brush the garlic butter mixture all over your cauliflower, making sure to get into every crevice.
- Pour about a cup of water or broth into the pressure cooker pot. Place a trivet if you have one, then set the cauliflower on top so it’s not sitting in the liquid.
- Lock the lid and set your cooker to high pressure. When the float valve rises fully, start your timer for 6 minutes.
- When the timer beeps, do a quick release to drop the pressure fast. Carefully open the lid and check tenderness by piercing with a fork.
- If the cauliflower is not tender enough, pressure cook for another 1-2 minutes and check again.
- Sprinkle grated Parmesan cheese and chopped chives on top before serving.
Notes
Store any leftovers in an airtight container in the fridge for 3-4 days, or freeze wrapped in foil for longer storage. Reheat gently before serving.