Christmas Cauliflower
This Christmas whole roasted cauliflower is tender all the way through, deeply seasoned from the inside out thanks to a quick Instant Pot steam, then finished in the oven until crispy and golden. It’s served over a bed of braised carrots, celery, and onion, topped with a bright and festive herb cranberry sauce and Parmesan. A festive vegetarian centerpiece that feels special without being complicated.
Equipment
- Instant Pot with trivet
- Large roasting dish or sheet pan
- Small saucepan
- Mixing bowls
- Whisk
- Clean kitchen towel
Ingredients
Cauliflower:
- 1 large head cauliflower leaves trimmed, core intact
- 1½ cups vegetable broth
- 3 cloves garlic smashed
- 1 bay leaf
- 1 sprig fresh rosemary
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Vegetables:
- 4 carrots peeled and cut into large batons
- 3 celery stalks cut into large pieces
- 1 large onion cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 small rosemary sprig
- ½ cup vegetable broth
Sauce:
- 1 cup fresh cranberries
- 1 cup Fresh Basil
- 1/3 cup fresh parsley
- Zest and juice of 1 lemon
- 1/3 cup plain yogurt
- 2 tablespoons tahini
- Salt to taste
Toppings:
- ¼ cup freshly grated Parmesan plus more for serving
- 1 tablespoon chopped parsley
Instructions
- Add the vegetable broth, garlic, bay leaf, and thyme sprigs to the Instant Pot. Insert the trivet.
- Place the whole cauliflower on the trivet. Lock the lid and cook on HIGH pressure for 3 minutes for a medium head or 4 minutes for a large head. Immediately quick release the pressure.
- Carefully remove the cauliflower and place it upside down on a clean kitchen towel for 5–10 minutes to drain excess moisture. Pat dry thoroughly.
- Preheat the oven to 425°F.
- Scatter the carrots, celery, and onion into a large roasting dish. Toss with olive oil, salt, pepper, and rosemary. Pour in the vegetable broth.
- Roast uncovered for 20 minutes, until the vegetables begin to soften and turn glossy.
- In a small bowl, mix olive oil, salt, pepper, smoked paprika, and garlic powder.
- Rub the mixture all over the cauliflower, getting into the crevices.
- Nestle the cauliflower on top of the partially roasted vegetables. Return to the oven and roast uncovered for 20–25 minutes, until the outside is deeply golden and caramelized.
- In a food processor, combine whole cranberry, basil, parsley, lemon, yogurt, tahini, and salt. Pulse until well combined but not completely smooth. Let sit for at least 10 minutes to soften and brighten.
- Halfway through baking, grate fresh parmesan over the head of cauliflower. Place back in oven for remaining time.
- Transfer the braised vegetables to a serving platter and place the cauliflower on top.
- Finish with cranberry herb sauce pockets throughout the plating, fresh parsley, and rosemary sprigs (optional). Serve warm and slice at the table.
Notes
This recipe can be fully prepped ahead through the Instant Pot step. Roast just before serving.
For a vegan version, omit the Parmesan and add coconut yogurt to the tahini sauce.
Drying the cauliflower well after pressure cooking is essential for browning.
For a vegan version, omit the Parmesan and add coconut yogurt to the tahini sauce.
Drying the cauliflower well after pressure cooking is essential for browning.