If you’re having childhood flashbacks of soggy, limp cauliflower that’s somehow both sulfurous and flavorless, then let this steaming method wash those memories away. Instant pot cauliflower is great on its own, lightly seasoned with hints of butter, lemon, and/or parmesan. Should the mood strike, it’s also ready to transform into an array of delicious mashes, purees, and soups.
1medium headcauliflowerdivided into florets (about 6 cups)
1teaspoonkosher saltdivided
½cwater or broth
2tablespoonmelted butteror extra virgin olive oil
ground pepperto taste
Instructions
Pour ½ cup water into the inner pot. Position a trivet or all metal steamer basket in the pot. Place the florets into the steamer basket, then sprinkle with ½ teaspoon kosher salt.
Secure the lid and ensure the pressure valve is set to Sealing. Program to HIGH pressure 3 minutes for crisp tender florets, or HIGH pressure 4 minutes for soft, mashable florets. It will take approximately 10 minutes for the pot to come to pressure.
Once the timer goes off, press the Cancel button to turn off the Instant Pot. Then perform a manual pressure release by turning the venting knob from Sealing to Venting. Once the float valve has dropped, open the lid away from your body to allow the steam to escape. Carefully remove the steamer basket with oven mitts, or remove the florets with a slotted spoon.
Serve crisp tender florets immediately. Transfer to a bowl and toss with the olive oil or melted butter, the remainder of the salt, plenty of black pepper, and other toppings as desired (see notes).
Video
Notes
Seasoning Variations
MEDITERRANEAN: Toss with 2 tablespoon extra virgin olive oil, the zest and juice of one lemon, 1 teaspoon italian seasoning or 1 tablespoon fresh chopped herbs (basil, thyme, parsley), and finely grated parmesan cheese to taste.
ITALIAN: Toss with ¼ c toasted bread crumbs, 2 tablespoon browned butter, and 2 tablespoon chopped fresh basil or parsley.