Ingredients
1 large head cauliflower
For the Marinade:
3–4 garlic cloves, finely chopped
1 tbsp fresh thyme or 1 tsp dried
1 tbsp fresh parsley, chopped
½ tbsp olive oil
1 tbsp lemon juice
1 tsp smoked paprika
Salt and black pepper, to taste
For the Gravy:
1 onion, cut into large pieces
2–3 whole garlic cloves
1½ cups vegetable broth
½ tsp thyme
½ tbsp lemon juice
1 tbsp whole wheat flour
1 tsp olive oil
Instructions
Clean and Prep the Cauliflower:
Trim leaves and stem so the cauliflower sits flat. Soak in warm salted water for 10–15 minutes. Rinse and pat dry.Marinate the Cauliflower:
Mix garlic, herbs, olive oil, lemon juice, paprika, salt, and pepper. Rub mixture all over the cauliflower. Let sit 30–60 minutes if time allows.Sauté Aromatics and Add Liquid:
In the Instant Pot on sauté mode, heat olive oil. Add onion and garlic. Cook until softened. Pour in broth, thyme, and lemon juice. Place trivet in the pot.Pressure Cook:
Place cauliflower on the trivet. Pressure cook on high for 3 minutes. Natural release for 5 minutes, then quick release.Optional Broil:
For a crisp finish, broil cauliflower for 3–4 minutes in the oven.Make the Gravy:
Set pot to sauté. Whisk in flour. Blend with immersion blender until smooth. Simmer until thickened, about 3–4 minutes. Season to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus pressure build/release)
- Category: Main Dish, Plant-Based
- Method: Pressure Cooking (Instant Pot)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 head with gravy
- Calories: ~160 per serving
- Sugar: 4g
- Sodium: 430mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg