- Prepare time: 10 min
- Pressure Cook Time: 5 min
- Release Type: Quick
- Ready in: 15-30 min
- Pressure: High
- 1 large head cauliflower about 2 pounds
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 3/4 teaspoon kosher salt
- 1 cup cilantro fresh, chopped
- 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 (2.5 cm) steaks. Divide among plates and sprinkle with the cilantro.
Serve with the lemon quarters. Enjoy!