Steamed Whole Cauliflower
- Makes4 servings
- Cook Time40 minutes
- Active time plus cooling5 minutes active
Steaming a whole head of cauliflower is easy (no need to cut it into florets) and pressure-cooking makes the process hands-off and fuss-free. Make sure to trim the base of the head so it sits flat, and remove any large, thick-stemmed green leaves; the small inner leaves become tender with cooking. This recipe is for basic salt-and-pepper seasoned cauliflower, but we've included a few simple high-impact flavor options, too. To make this, you will need the steam rack with handles that was included with the Instant Pot.
Don't use a large head of cauliflower. Up to 2½ pounds is fine, but a larger head will not cook evenly in the time indicated; the very core will be underdone.
Step 1
Pour ½ cup water into a 6-quart Instant Pot. Place the cauliflower on a steam rack with handles, then brush with the oil and sprinkle with 1 teaspoon salt and ¼ teaspoon pepper.
Lower the rack with the cauliflower into the pot.
Step 2
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to Low.
Set the cooking time for 12 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the valve to Venting.
Press Cancel, then carefully open the pot.
Step 3
Using a kitchen towel or two pairs of tongs, carefully grab the handles and lift out the rack with the cauliflower. With a wide metal spatula, transfer the cauliflower to a platter. To serve, cut into 4 wedges.