Photo by: Evi Abeler
- Carbohydrate 1.04979 g
- Cholesterol 0 mg
- Fat 7.11981001369468 g
- Fiber 0.502950016021729 g
- Protein 0.341985 g
- Saturated Fat 0.970207501890961 g
- Serving Size 1 1 serving (9g)
- Sodium 228.990300000274 mg
- Sugar 0.546839983978271 g
- Trans Fat 0.232308000370852 g
- Calories 67 calories
Step-by-step
- Insert the steam rack into the Instant Pot. Add 1 1/2 cups water.
- Remove the leaves from the cauliflower and trim the core so the cauliflower sits flat. Place on the steam rack.
- In a small bowl, combine the olive oil, paprika, cumin, and salt. Drizzle over the cauliflower and rub to coat.
- Lock the lid. Press [Manual] and cook on high pressure for 4 minutes. Use the “Quick Release†method to vent the steam, then open the lid.
- Lift the cauliflower onto a cutting board and slice into 1-inch-thick (2.5 cm) steaks. Divide among plates and sprinkle with the cilantro.
- Serve with the lemon quarters. Enjoy!
Pressure cooking cauliflower requires precise timing because dense heads transition from undercooked to waterlogged within seconds. Steaming the head whole first ensures even heat penetration before slicing into individual portions. Spices like cumin and paprika adhere best to the surface when mixed thoroughly with oil prior to application, creating a cohesive paste that coats the irregular contours of the vegetable.
Determining doneness relies entirely on physical resistance rather than internal temperature readings. A thin metal skewer or paring knife should slide into the thickest part of the core with zero crunch, yet encounter enough firmness to hold the slice intact. If the skewer meets dense resistance, return the lid for an additional minute of high-pressure steaming.
Trimming the core flat before placement on the steam rack prevents the head from tipping during the rub application. Slicing the steamed head into precisely one-inch slabs guarantees uniform seasoning distribution per serving. Cutting these portions too thin causes structural collapse upon transfer.
Fresh cilantro and bright citrus acidity balance the earthy, fat-heavy spice paste. Squeeze the lemon quarters directly over the warm slices just before consumption to cut through the richness of the olive oil. Leftovers maintain adequate structural integrity for up to three days when sealed in an airtight refrigerator container.
