Instant Pot Cauliflower {Perfect Every Time}
This Instant Pot Cauliflower turns out perfectly every time – it only cooks for 1 minute! You’ll love the garlic-parmesan seasoning.
Servings: 4 servings
Calories: 111kcal
Ingredients
- 3/4 cup water
- 1 head cauliflower, chopped into large florets
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
- 1/2 tsp salt
- 1 pinch pepper
Instructions
- Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot.
- Add cauliflower, then drizzle with olive oil & lemon juice, sprinkling garlic, salt and pepper overtop. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to low, then cook for 1 minute. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
- Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Carefully remove cauliflower florets from Instant Pot and serve on a large platter, gently tossing with freshly grated parmesan cheese. Serve and enjoy!
Video
Notes
Turn this cauliflower into mac and cheese by using cauliflower instead of noodles.
Try out different seasoning options like curry, Mexican street corn and buffalo.
Store cooked cauliflower in the fridge for 3-5 days. Reheat in the microwave or in the oven at 350° F.
Freeze this recipe for up to 3 months then reheat in the oven from frozen or defrost in the fridge overnight.
Nutrition
Calories: 111kcal | Carbohydrates: 8g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 562mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 71mg | Calcium: 180mg | Iron: 1mg