Whole “Roasted” Pressure Cooker Cauliflower

 An Easy Pressure Cooker Cauliflower RecipeCAULIFLOWER_SAUCE5 While leafing through a recent issue of Bon Appetit, I was intrigued by a picture and recipe for Whole Roasted Cauliflower with Whipped Goat Cheese, which apparently is a specialty of Domenica restaurant in New Orleans. CAULIFLOWER_INGREDIENTS Generally I am not a big fan of cauliflower, in fact when I order something in a restaurant that comes with "steamed vegetables", if one of those steamed vegetables is cauliflower, it always survives the meal, while the broccoli, carrots and various other vegetables disappear around it. Up until now, the only cauliflower dish that I usually eat is the Cauliflower Mash that I make at home, and that's only because I add various spices and dairy products so that it masks the cauliflower flavor. CAULIFLOWER_IN_PRESSURECOOKER But something about that photo of a majestic whole cauliflower, in all its charred goodness,  with a knife protruding from the top sent one thought running through my head: Challenge Accepted! The challenge in this case being how to take this recipe, which requires 15-20 minutes of boiling (after the liquid comes to a boil) and 35-40 minutes of roasting, and making it into a quick, easy pressure cooker dish. CAULIFLOWER_DRYING2 The method I came up with for getting the char on the cauliflower may not appeal to everyone, since some of you may not own a blowtorch, and some who do may not be interested in igniting it in your kitchen. But hey, I'm an urban apartment dweller and have nowhere to operate a grill, so I need to satisfy my inherent "quest for fire" in other ways. CAULIFLOWER_TORCH4 For those of you not wanting to buy or use a blowtorch, you can put it in the broiler, the only problem being that unless you have an unusually huge broiler a whole head of cauliflower will not fit in it. In this case, you can cut the cauliflower in smaller pieces and place in the broiler for 3-4 minutes. Sure, it will take away from the presentation a bit, but you are going to cut the cauliflower into portions eventually, so it won't make that much difference. For a good size head of Cauliflower (I'm guessing mine was a couple pounds), ten minutes turned out to be a good time. If you have a larger or smaller head, you will need to adjust the time in either direction. If it is larger, I would still try ten minutes, then test with a knife inserted into the center. If it feels too firm in the center, put back under pressure for another minute or so. CAULIFLOWER_BROWNED2 I also simplified the whipped goat cheese from the original recipe, and came up with more of a "goat cheese sauce". So again I rely on dairy products to make cauliflower tasty, but this is tasty indeed! I am including separate recipes for the cauliflower and goat cheese sauce below. The entire thing takes less than 30 minutes. I can't vouch for the similarity to the original since I have never had it, but I can say that this is pretty tasty, even if you aren't a big cauliflower fan.
Whole "Roasted" Pressure Cooker Cauliflower
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Recipe type: Side Dish
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Inspired by a recipe for Whole Roasted Cauliflower that I saw in a magazine, this quick and tasty pressure cooker version saves a lot of time and labor.
Ingredients
  • 1 head cauliflower (around 2-2.5 pounds)
  • 1 cup white wine
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Juice of ½ lemon
  • 2 teaspoons red pepper flakes
  • Salt to taste
Instructions
  1. Place the cauliflower in the pressure cooker pot
  2. Add all other ingredients
  3. Turn burner to high and cover pressure cooker
  4. When high pressure is reached, lower heat to maintain high pressure and set timer for ten minutes
  5. While cauliflower is cooking, prepare the goat cheese sauce (recipe below)
  6. When time is up, release pressure immediately using cold water method
  7. Place whole cauliflower on a metal baking pan
  8. If you are using the blow torch (if using the broiler, skip to next step), turn it on and go over surface of the cauliflower with the flame until the surface is browned
  9. If using the broiler, cut cauliflower into pieces, place on baking pan or broiler pan and place in broiler. Check every couple minutes until nicely browned, turning if necessary to evenly brown.
  10. Serve topped with goat cheese sauce, drizzled with olive oil and sprinkled with kosher salt

GOAT_CHEESE_SAUCE2

 

Goat Cheese Sauce For Whole "Roasted" Cauliflower
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Recipe type: Side Dish
Cuisine: American
Author:
A creamy topping to be used for the Pressure Cooker Whole "Roasted" Cauliflower
Ingredients
  • 4 ounces goat cheese
  • 4 ounces ricotta cheese
  • ⅓ cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon nutmeg
  • salt and white pepper to taste
Instructions
  1. Put all ingredients in bowl and blend with immersion blender (can also use blender or food processor). Spoon onto cauliflower portions

 

3 thoughts on “Whole “Roasted” Pressure Cooker Cauliflower

  1. I saw the same recipe and thought it looked interesting. Being a user of a pressure cooker I googled to see about cooking time for the cauliflower and found your wonderful recipe. I going to use the original sauce. Thanks for the post.

    • I wrote this recipe before I got my electric pressure cooker. I made it in my 7 liter Kuhn Rikon, which can use as little as 1/2 cup of liquid. Most of the modern stove top models should work fine with 1 cup, but a lot of electrics require about 1-1/2 cups. If your cooker has a minimum fill line, I would fill to there if more than a cup, or check the minimum of liquid recommended by the manufacturer. It varies by manufacturer. I hope this helps.

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