How To Make Instant Pot Cauliflower


Here’s a flavorful cauliflower side dish that is low-carb, keto-friendly and healthy that will go well with your roast meat.

Here's an easy low carb and keto friendly instant pot cauliflower recipe you can try  👇



1 cauliflower medium head, leaves trimmed & stem cut off

2 tbsp olive oil

¼ cup Parmesan grated (divided)

½ tsp garlic powder

½ tsp dried basil

½ tsp dried parsley

¼ tsp chili powder

¼ dried oregano

¼ tsp dried thyme

sea salt and black pepper to taste

¾ cup water


For sauce (optional):


¼ cup olive oil extra virgin

½ cup fresh parsley finely chopped

1 clove garlic minced

¼ tsp dry oregano

¼ chili flakes

1 tsp lemon juice freshly squeezed

¼ tsp lemon zest or to taste (optional)

sea salt and black pepper to taste



1. Prepare the sauce (optional): add chopped parsley, dried oregano, minced garlic, chili flakes, salt and pepper into a bowl and toss to combine. Pour in olive oil and lemon juice. Add lemon zest and stir well. Transfer to the fridge to chill.


2. In a small bowl, stir together olive oil, half of grated Parmesan, garlic powder, chili powder, basil, oregano, parsley, thyme, salt and pepper.

3. Rinse and pat the cauliflower dry. Place it onto a plate upside down and rub with half of the prepared olive-parmesan mixture, then flip and rub with the remaining mixture.


4. Pour ¾ cup of water into the instant pot. Place a trivet into the bottom of the pot and place the cauliflower head on the trivet. Close the lid and turn the valve to “sealing.” Press “pressure cook” (manual) and cook at high pressure for 2 minutes. When cooking is done, do a quick release and open the lid.


5. Set your oven to broil. Transfer the cauliflower head onto a baking sheet covered with foil, parchment paper, or baking mat. Sprinkle with the remaining Parmesan and broil for 5 minutes or until golden.


6. Cut the cauliflower into thick slices or wedges. Plate the cauliflower and spoon chilled sauce over it. Serve immediately. Enjoy!


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