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Herbed Whole Cauliflower One Pot Meal

A complete meal, made in your Instant Pot, that includes herbed cauliflower, carrots, parsnips, onions and gravy.
A note on COMPLETE cooking time:
In a 6 quart Instant Pot:
Time to come to pressure: approx. 19 minutes
Pressure Cook - 1 minute
NPR - 5 mins
QR - Time for pressure to release: approx. 2 minutes
Total Instant Pot time: approx. 27 minutes
Keyword Instant Pot, No oil, WFPB, Whole Food Plant Based
Servings 4
Calories 270kcal
Author Vicky

Equipment

  • Instant Pot

Ingredients

  • 1 medium cauliflower whole
  • 1 tablespoon garlic minced, for the coating
  • 1 teaspoon thyme for the coating
  • teaspoons herbes de Provençe or Italian seasoning, for the coating
  • 1 tablespoon lemon juice for the coating
  • 1 teaspoon paprika for the coating
  • 1 teaspoon sea salt for the coating
  • ½ teaspoon black pepper for the coating
  • l large yellow onion chunked
  • 4 cloves garlic whole
  • 2 cups vegetable broth
  • 1 teaspoon thyme
  • teaspoons lemon juice
  • 6 medium parsnips peeled and chunked
  • 6 medium carrots peeled and chunked
  • 1 tablespoon whole wheat flour to thicken gravy

Instructions

  • Rinse the cauliflower well and remove the leaves. Cut stem back so cauliflower can sit flush on the trivet.
  • In a small bowl, mix together the coating ingredients - garlic, thyme, herbes de Provençe (or Italian seasoning), lemon juice, paprika, salt and pepper.
  • Coat the entire cauliflower with the coating mix and set aside.We found the best way to coat the cauliflower was to use our hands. That way we got the surface of the cauliflower evenly coated. It’s messy, but it’s worth it.
  • Cut the onion into fairly large pieces.Leave the 4 cloves of garlic whole.Cut the parsnips and carrots into large pieces.Place these all in the inner liner of the Instant Pot.
  • In a measuring cup or small bowl, combine the vegetable broth, thyme and lemon juice and mix well.Pour over the chopped veggies in the inner liner of the Instant Pot.
  • Place the trivet over the veggies and broth.
  • Carefully place the coated cauliflower on the trivet.
  • Place the inner liner into the Instant Pot base.Close and lock the lid, ensuring that the Pressure Valve is in the Sealing Position.
  • Select the Pressure Cook button (Manual on some Instant Pots) and set the cooking time for 1 minute.(Yes, we know that doesn’t sound like much time but, trust us, it is.)
  • When cooking time is complete, allow a 5 minute Natural Pressure Release (NPR).. All that means is to let the pot sit for 5 minutes before releasing the rest of the pressure.
  • After the 5-minute NPR, release the rest of the pressure by carefully turning the Pressure Valve from Sealing to Venting.
  • When all the pressure has been released, and the Float Valve has dropped, carefully remove the lid and transfer the cauliflower to a pre-warmed plate and keep in the oven (pre-warmed to 170°F) until ready to serve.
  • With a slotted spoon, transfer most (not all) of the veggies to a pre-warmed bowl and place in the oven with the cauliflower, until ready to serve.
  • Press the Off Button on the Instant Pot and the Press the Sauté button.We’re using what’s left in the pot to make the gravy.
  • With an immersion blender, blend the broth and veggies until smooth.Slowly add the whole wheat flour, whisking constantly.The mixture will bubble and thicken.When the desired consistency is reached, press the Off button and transfer the gravy to a gravy boat or similar dish.
  • Remove the cauliflower and veggies from the oven and serve.
  • We cut the cauliflower into 4 wedges to serve and added the veggies and gravy to each plate.
  • A side note: We boiled some potatoes separately to have with this meal, however, if we had had whole baby potatoes, we would have included them with the rest of the veggies in the Instant Pot, creating a truly one-pot meal!