Serves 4


  • 1 large head cauliflower (about 2 pounds)
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 3/4 tsp. kosher salt
  • 1/4 cup chopped, fresh cilantro
  • 1 lemon, quartered


    Insert the steam rack into the Instant Pot®. Add 1 1/2 cups water.

    Remove the leaves from the cauliflower and trim the core so the cauliflower sits flat. Place on the steam rack.

    In a small bowl, combine the olive oil, paprika, cumin and salt. Drizzle over the cauliflower and rub to coat.

    Lock the lid. Press [Manual] and cook on high pressure for 4 minutes. Use the "Quick Release" method to vent the steam, then open the lid.

    Lift the cauliflower onto a cutting board and slice into 1-inch-thick steaks. Divide among plates and sprinkle with the cilantro. Serve with the lemon quarters.

    From Instant Pot® Electric Pressure Cooker Cookbook, by Sara Quessenberry and Kate Merker, Text © 2017 by Sara Quessenberry and Kate Merker, Photography © 2017 by Quarto Publishing Group. Used by permission from the publisher, Race Point Publishing, an imprint of Quarto Publishing Group,

    Next Story