Sweet and Spicy Instant Pot Cauliflower
A whole cauliflower is marinated in a sweet-and-spicy sauce, pressure cooked in an Instant Pot, then glazed and broiled until caramelized.
Equipment
- Instant Pot
Ingredients
Ingredients
- ?1 cauliflower head
- ?2 tablespoonsolive oil
- ?2 tablespoonshoney
- ?2 teaspoonsoy sauce or tamari sauce
- ?1 tablespoonketchup
- ?1 1/2 tablespoonshot saucesuch as Franks RedHot
- ?1/2 teaspoonground black pepper
- ?1/2 teaspoonsalt
- ?parsley chopped for serving
- ?1/2 lemonjuiced optional
Instructions
Instructions
- In a small bowl, whisk together the olive oil, honey, soy or tamari sauce, ketchup, hot sauce, ground black pepper, and salt until combined.
- Rinse the cauliflower head and pat dry. Remove outer leaves and trim the stem just enough so the cauliflower can sit upright on a trivet.
- Brush the cauliflower all over with most of the marinade, turning to coat evenly. Leave a little of the marinade in the bowl to use for glazing after pressure cooking.
- Pour ½ cup water into the bottom of the Instant Pot. Place the trivet inside the pot and set the coated cauliflower upright on the trivet.
- Close the lid and set the vent to SEALING. Select PRESSURE COOK / MANUAL on high pressure and set the time based on cauliflower size: 1 minute for a small head, 4 minutes for a medium head, or 8 minutes for a large, dense head. Start the program.
- When the cooking program ends, perform a quick release of the pressure (move the vent to VENTING). Open the lid away from your face once the pressure is fully released.
- Carefully lift the cauliflower out of the Instant Pot onto a baking sheet or ovenproof dish. Brush the reserved marinade over the cauliflower to glaze it.
- Place the glazed cauliflower under the broiler and broil 7–10 minutes, watching closely, until the glaze caramelizes and the edges are browned to your liking.
- Remove from the oven, garnish with chopped parsley, and—for extra brightness if you like—squeeze the optional ½ lemon over the cauliflower before serving.
Notes
If using a small cauliflower head, 1 minute on high pressure might be enough (we tested this recipe many times starting with a small not-so-dense cauliflower, and 1 minute worked fine). If using a large and dense cauliflower head, set at 8 minutes. For a medium cauliflower head, set at 4 minutes.
Place on a sheet pan and brown it under the broiler for 7-10 minutes for a lovely crust. Make sure that your oven is preheated, and keep an eye on it as it’s being broiled and decide how long do you need to broil it for.
I highly recommend glazing the cauliflower head twice for maximum flavor (after pressure cooking). Glaze then broil for a few minutes, then take it out glaze again, and broil for a few more minutes.
The original recipe was slightly tweaked, we added ketchup to the marinade for flavor and color.
Place on a sheet pan and brown it under the broiler for 7-10 minutes for a lovely crust. Make sure that your oven is preheated, and keep an eye on it as it’s being broiled and decide how long do you need to broil it for.
I highly recommend glazing the cauliflower head twice for maximum flavor (after pressure cooking). Glaze then broil for a few minutes, then take it out glaze again, and broil for a few more minutes.
The original recipe was slightly tweaked, we added ketchup to the marinade for flavor and color.