This Instant Pot Whole Cauliflower recipe is sponsored by Instant Pot. If you follow Sweet Potato Soul, you know I’m a big fan of this brand. Instant Pot sent me their Duo Evo Plus multi-cooker, and it has saved me so much time and effort. The Instant Pot family now also includes the Instant Ace Plus Blender and the Instant Vortex Plus Air Fryer Oven. Below is a flavorful cauliflower piccata recipe and some notes about the Duo Evo Plus.
The Instant Pot has become indispensable, especially during my first year of motherhood. It’s great for quick weeknight meals and also impressive enough for holiday dinners. This whole cauliflower piccata, finished with a bright lemon-caper gravy, is both simple and elegant. A medium whole cauliflower will pressure cook in the Instant Pot in about 4 minutes, then allow a natural steam release for about 10 minutes for tender results.
This recipe was inspired by my time as a personal chef in New York City, where tempeh piccata was a popular request. That dish featured breaded tempeh in a lemon caper sauce served over mashed potatoes or pasta. This whole cauliflower piccata captures the same bright, tangy spirit without breading—the cauliflower is seasoned, steamed, broiled, and served with a savory caper gravy.
Before cooking, I rub the cauliflower with a spice blend of smoked paprika, garlic powder, dried thyme, turmeric, salt, and pepper. Those spices flavor the surface and infuse the vegetable as it steams. For the gravy, I caramelize yellow onions or leeks in the Instant Pot, then deglaze with white wine, add broth and lemon juice, and steam the cauliflower above that aromatic liquid.
After pressure cooking, I broil the cauliflower for 8–10 minutes to develop a charred, crisp exterior. While it broils, the cooking liquid is thickened with a little flour and brightened with capers and extra lemon. The result is a tangy, salty gravy that pairs beautifully with roasted or mashed potatoes.
Now that I know how easy it is to cook a whole cauliflower in the Instant Pot, I’m excited to experiment with other gravies—think curry, puttanesca, or jerk—for a variety of flavors.
You can make this dish in any Instant Pot model. I used the Duo Evo Plus, but even the 3-quart model can fit a medium cauliflower. The Duo Evo Plus pressurizes quickly, has a clear LED display, a steam release guard, and easy-grip handles—small upgrades that make it a pleasure to use. Having two Instant Pots is a real time-saver for meal prep, since I often use them at the same time.
Instant Pot Whole Cauliflower Piccata
Ingredients
- 1 medium whole cauliflower
- 1 1/2 tsp sea salt
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp turmeric powder
- 2 tsp extra virgin olive oil
- 1/2 yellow onion or 1/2 leek, sliced
- 1 cup dry white wine
- 1 cup vegetable broth (or 1 cup water + 2 tsp vegetable bouillon paste)
- 1/4 cup lemon juice (from about 1 lemon), plus more to taste
- 2 tbsp flour (regular or gluten-free)
- 1 tsp freshly ground black pepper
- 1/4 cup capers
- 1/4 cup fresh parsley, chopped
Instructions
-
Remove the outer leaves and trim the base so the cauliflower sits flat.
-
Mix the salt, thyme, smoked paprika, garlic powder, and turmeric in a small bowl. Sprinkle the mixture over the cauliflower and rub it all over so the head is evenly coated. Set aside.
-
Turn the Instant Pot to the medium sauté setting. Add the olive oil and the sliced onion or leek. Sauté until soft and beginning to caramelize, about 5 minutes.
-
Add the white wine, vegetable broth, and lemon juice to the pot.
-
Set the steam insert into the pot on top of the liquid, then place the cauliflower on the insert.
-
Cancel sauté, secure the lid, and pressure cook on high for 4 minutes.
-
Let the pressure release naturally for 10 minutes, then release any remaining steam. Carefully remove the lid, the steam insert, and the cauliflower.
-
Preheat your oven to broil. Transfer the cauliflower to a baking dish and broil for 8–10 minutes, until the top chars and crisps to your liking.
-
While the cauliflower broils, make the gravy. Turn the Instant Pot back to medium sauté. Remove 1/4–1/2 cup of the cooking liquid into a small bowl and whisk in the flour until smooth.
-
Pour the flour mixture back into the pot and stir as the liquid simmers and thickens. Add black pepper and capers, and taste to adjust with more lemon juice or salt as needed.
-
To serve, place the whole cauliflower on a serving dish and spoon the gravy around and over it. Save extra gravy to pour over slices if desired, and garnish with chopped parsley.
