Ingredients
Units
Scale
- 1 cup water
- 1 large head of cauliflower, broken into florets (about 4 cups)
Instructions
- Place the water in a 6-quart Instant Pot.
- Place the trivet into the water and put the cauliflower florets on top of the trivet.
- Lock on the lid on the Instant Pot and set the time to 1 minute on high pressure.
- When the cooking time is complete, carefully quick-release the pressure.
- Serve the cauliflower hot, or transfer it to a ice water bath to prevent the cauliflower from over-cooking.
- Store in the refrigerator for up to 5 days, or freeze the cooked florets for up to 2 months in a tightly-sealed container.
Notes
- If you want to freeze the cooked florets, place them on a parchment-lined baking sheet and freeze for 2 hours before transferring them to a zip-top bag. They’ll keep in the freezer for up to 2 months.
- One large head of cauliflower yields about 4 cups of florets.
- The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Side dish
- Method: Instant Pot pressure cooker
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of cauliflower
- Calories: 37
- Sugar: 2.8 g
- Sodium: 44.1 mg
- Fat: 0.4 g
- Saturated Fat: 0.2 g
- Carbohydrates: 7.3 g
- Fiber: 2.9 g
- Protein: 2.8 g
- Cholesterol: 0 mg