The Best Steamed Instant Pot Cauliflower
One thing I have started doing this year to make my life a lot easier is to eat the same thing for lunch every day. It sounds like that would get old fast, but it really doesn’t. I can really appreciate how it takes all the guesswork out of it and it is a thought my brain doesn’t have to gnaw on in the background of my day.
I try to fill my plate with tons of steamed veggies and have 3 fried eggs with it. Sometimes I might throw in a scoop of my favorite lentils from Costco if I feel like I need (or want :) ) some carbs. I usually do cauliflower, broccoli, or Brussel sprouts, but my absolute favorite is this Instant Pot cauliflower that tastes so fresh and delicious seasoned with lemon zest, salt, pepper and Italian seasoning. It tastes less than 10 minutes to have a whole heaping pot full of steamed cauliflower to last me through the week (if I’m lucky). It typically doesn’t last a day or two because my kids and I love this so much we can’t help but eat most of it right when it is hot and ready.
Keep in mind that if you don’t have an Instant Pot, what really makes this recipe so great is the seasoning, so go ahead and steam your cauliflower florets however you’d like and season as the recipe states.
One thing I wanted to also share was the proper way to cut cauliflower to not make a huge mess and minimal crumbly bits. I used to always just cut it right in half and get right to it, but it would make a huge mess from that crumbly stuff on the tops of cauliflower.
Here is the PROPER WAY TO CUT CAULIFLOWER:
1. Wash your cauliflower and place it face down on cutting board.
2. With a sharp paring knife, cut off green leaves.
3. Carefully cut the center core out of the cauliflower.
4. Now you can cut it into the bigger chunks with the long stems attached.
5. Trim down to small florets by cutting closer to the base. Cut the stems into ½” rounds as you go.
6. Get your florets to desired size but cutting down closer to the tops for the smallest florets.
And there you have it! {Nearly} mess-free cauliflower florets with a couple easy cuts. Without further ado, here is my favorite steamed, seasoned cauliflower recipe.
1 small head cauliflower (1 1/2 to 2 pounds)
1/2 cup water
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 teaspoon lemon zest (zest from 1/2 lemon)
Directions:
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I try to fill my plate with tons of steamed veggies and have 3 fried eggs with it. Sometimes I might throw in a scoop of my favorite lentils from Costco if I feel like I need (or want :) ) some carbs. I usually do cauliflower, broccoli, or Brussel sprouts, but my absolute favorite is this Instant Pot cauliflower that tastes so fresh and delicious seasoned with lemon zest, salt, pepper and Italian seasoning. It tastes less than 10 minutes to have a whole heaping pot full of steamed cauliflower to last me through the week (if I’m lucky). It typically doesn’t last a day or two because my kids and I love this so much we can’t help but eat most of it right when it is hot and ready.
Keep in mind that if you don’t have an Instant Pot, what really makes this recipe so great is the seasoning, so go ahead and steam your cauliflower florets however you’d like and season as the recipe states.
One thing I wanted to also share was the proper way to cut cauliflower to not make a huge mess and minimal crumbly bits. I used to always just cut it right in half and get right to it, but it would make a huge mess from that crumbly stuff on the tops of cauliflower.
Here is the PROPER WAY TO CUT CAULIFLOWER:
1. Wash your cauliflower and place it face down on cutting board.
2. With a sharp paring knife, cut off green leaves.
3. Carefully cut the center core out of the cauliflower.
4. Now you can cut it into the bigger chunks with the long stems attached.
5. Trim down to small florets by cutting closer to the base. Cut the stems into ½” rounds as you go.
6. Get your florets to desired size but cutting down closer to the tops for the smallest florets.
And there you have it! {Nearly} mess-free cauliflower florets with a couple easy cuts. Without further ado, here is my favorite steamed, seasoned cauliflower recipe.
Best Instant Pot Cauliflower
Here's a fast, easy, and healthy side dish: Instant Pot cauliflower! Flavored with lemon zest and Italian seasoning, you won't be able to stop eating it. Author: Author: Sonja Overhiser; kathy; Lee; Alex Overhiser
Yield: 4 1x
Serving size: 4
Calories per serving: 89
Ingredients:
Serving size: 4
Calories per serving: 89
1 small head cauliflower (1 1/2 to 2 pounds)
1/2 cup water
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 teaspoon lemon zest (zest from 1/2 lemon)
Directions:
Chop the cauliflower into florets. Add it to the Instant Pot with the water. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
Cook on high pressure for 0 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure. (Avoid touching the metal part of the lid.)
Quick release: Once the timer beeps, vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Test the cauliflower and if it is the desired tenderness, move to Step 4. Otherwise cook an additional 30 seconds to 1 minute. (It depends on pressure cookers, so once you have your desired timing use that each time.)
Carefully remove the cauliflower to a bowl, draining any liquid. Toss with the remaining ingredients. Taste and add additional salt as necessary, then serve. (Store leftovers refrigerated.)
Source: acouplecooks.com
Cook on high pressure for 0 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure. (Avoid touching the metal part of the lid.)
Quick release: Once the timer beeps, vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Test the cauliflower and if it is the desired tenderness, move to Step 4. Otherwise cook an additional 30 seconds to 1 minute. (It depends on pressure cookers, so once you have your desired timing use that each time.)
Carefully remove the cauliflower to a bowl, draining any liquid. Toss with the remaining ingredients. Taste and add additional salt as necessary, then serve. (Store leftovers refrigerated.)
Source: acouplecooks.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.acouplecooks.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
