Turn on Instant Pot to Saute, high setting, and add olive oil, garlic, and ras el hanout
Saute for about 2-3 minutes, until spices become really fragrant, then turn Instant Pot off
Add the reserved tomato juice and chopped tomatoes to Instant Pot, stir well, and then reserve 3-4 tablespoons of the mixture
Insert trivet then steaming basket into Instant Pot
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.
Pour reserved tomato/spice mixture over top of cauliflower.
Cook in Instant Pot using high pressure, for 3 minutes, doing a quick release when cook time has completed.
Set cauliflower head aside in serving dish, and cover with foil
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)
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.
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 :)