Thanks to the Ministry of Curry Instant Pot cookbook, I discovered a new way to prepare cauliflower with the Instant Pot. And no, the result isn't an over processed cauliflower mash, but rather nicely just-tender florets.
The secret? One minute of high pressure followed by a quick release and removing the cauliflower (1/2 head, cut into 2-inch florets) from the Pot. Voila! That's it!
Yes, I could talk about the recipes I used to prepared the above served dishes, but neither was fabulous. The first was Julie Sahni's Gohbi Sabzi, which similar to many of the Classic Indian Cooking recipes I have tried was quite bland. The second was the Essential Indian Instant Pot Cookbook Curried Cauliflower with Peas, which was a bit over spiced from the coriander (1 tbsp in recipe, which I reduced to 1 tsp, but was still too much), garam masala, and tomato that didn't quite land. But the technique is one I will use to find a quick prep cauliflower to my liking!
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