Braised Cauliflower in the Instant Pot

I came across a recipe in the “Mediterranean Instant Pot” cookbook from America’s Test Kitchen. The recipe looked pretty good, and used a spice blend I hadn’t heard of before called ras el hanout. I changed the recipe a little due to my own preferences and the unavailability of one ingredient.

The result was delicious, and I’ll definitely be making this again!

Braised Cauliflower with North African Spices

Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 head Cauliflower trim leaves and stem, keep whole
  • 1 can Whole San Marzano tomatoes drain (keep liquid), and coarsely chop
  • 2 tsp Ras el hanout
  • 2 tbsp olive oil extra virgin
  • 4 cloves garlic minced
  • 1/4 cup golden raisins
  • 1/4 cup kalmata olives pitted and coarsely chopped
  • 1/4 cup fresh cilantro coarsely chopped

Instructions

  1. Turn on Instant Pot to Saute, high setting, and add olive oil, garlic, and ras el hanout

  2. Saute for about 2-3 minutes, until spices become really fragrant, then turn Instant Pot off

  3. Add the reserved tomato juice and chopped tomatoes to Instant Pot, stir well, and then reserve 3-4 tablespoons of the mixture

  4. Insert trivet then steaming basket into Instant Pot

  5. Complete preparation of the head of cauliflower by making a deep criss-cross slice into stem, then place head into steaming basket, stem side down.

  6. Pour reserved tomato/spice mixture over top of cauliflower.

  7. Cook in Instant Pot using high pressure, for 3 minutes, doing a quick release when cook time has completed.

  8. Set cauliflower head aside in serving dish, and cover with foil

  9. Set Instant Pot to Saute, add olives and golden raisins to tomato mixture. Cook this down to thicken a bit. You can salt & pepper this if you like (I didn't)

  10. Cut the head of cauliflower into quarters, then eights. Spoon more of the tomato mixture over top, and then sprinkle cilantro over when serving. Provide the rest of the tomato/spice mixture alongside so people can add more as they wish.

Recipe Notes

The original recipe called for green olives, anchovies, and pine nuts (which I couldn’t find at our grocery store).  Omitted the anchovies to make the dish vegan, and I prefer black olives over green 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating