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Pressure Cooker Roasted Cauliflower Head


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  • 1 head cauliflower (around 2-2.5 pounds)
  • 1 cup white wine (1-1/2 cups for electric PC's)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • 2 teaspoons red pepper flakes
  • Salt to taste
  • 4 ounces goat cheese
  • 4 ounces ricotta cheese
  • 1/3 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon nutmeg
  • salt and white pepper to taste
  • Instructions
  • Put all ingredients in bowl and blend with immersion blender (can also use blender or food processor). Spoon onto cauliflower portions


Adapted from


Step 1

Place the cauliflower in the pressure cooker pot
Add all other ingredients
Turn burner to high and cover pressure cooker
When high pressure is reached, lower heat to maintain high pressure and set timer for ten minutes
While cauliflower is cooking, prepare the goat cheese sauce (recipe below)
When time is up, release pressure immediately using cold water method
Place whole cauliflower on a metal baking pan
If you are using the blow torch (if using the broiler, skip to next step), turn it on and go over surface of the cauliflower with the flame until the surface is browned
If using the broiler, cut cauliflower into pieces, place on baking pan or broiler pan and place in broiler. Check every couple minutes until nicely browned, turning if necessary to evenly brown.
Serve topped with goat cheese sauce, drizzled with olive oil and sprinkled with kosher salt

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