A Whole Roasted Cauliflower served over Creamy Tomato Sauce; this recipe is made in the Instant Pot and PERFECT for a Vegan Thanksgiving celebration!
Diwali is over and Thanksgiving is just a few days away. Last few days and the next few weeks sound super busy! Keeping up with recipes for Indian festivals like Navratri and Diwali and Holidays like Halloween and Thanksgiving is tough.
I finished off recipes for Diwali yesterday and now on with Thanksgiving. Love the Holiday season recipes; especially Thanksgiving. For those who know that my blog is vegetarian; will wonder what I enjoy with my family. But do not worry, we have our Vegetarian meal full of delicious recipes perfect for the celebration!
Over the last few years I have made several recipes that are easy and great for celebrating. Here are the recipes I have on the blog already:
I cannot believe I do not have the recipe of Mashed Potatoes on the blog yet. I promised myself I will work on a version this week! For now, here is a recipe that works like a great Vegetarian Centerpiece for Thanksgiving. I used the Instant Pot to simplify the process and reduce the cooking time considerably.
The blog has two versions of the Gobi Musallam and here is another one. This one is Vegan; super easy to make and NO-FAIL. The recipe can be made in advance and the final step can be done just before serving.
For those wondering what I am talking about; this recipe is of a Whole Roasted Cauliflower in a Creamy sauce. The whole cauliflower is marinated in Indian spices and steamed along with the ingredients of the sauce. Then the sauce is blended well and the cauliflower is broiled for a couple of minutes. Finally, the cauliflower is set in a platter filled with sauce and served.
Every guest I have had visiting us LOVES this dish. They get to choose how much of the cauliflower they want and how much curry. It almost feels like carving a real Turkey on Thanksgiving!
Why make this in the Instant Pot?
The Instant Pot is a fabulous appliance to make recipes really easily and quickly. I have made this recipe in the oven and on the stove top. However, the Instant Pot version is quicker than both the methods.
The cooking time for the cauliflower and sauce is JUST TWO minutes and the entire process takes about 40 minutes. I do not know of a Thanksgiving main that comes together in such less time!
The cauliflower is a great vegetable to cook in the Instant Pot! This method yields a perfect cauliflower; firm enough to handle and soft enough to enjoy with the creamy tomato based sauce. And yes, the sauce ingredients cook with the cauliflower; making the recipe super quick.
Love the Instant Pot like me? Try these recipes then:
This year I made a Vegan version of the Gobi Musallam. However, non-Vegans can make a few changes to make the recipe dairy rich. The oil in the recipe can be replaced with ghee and Coconut milk can be replaced by cream.
Here I used a white cauliflower that was enough for two people. However, the size of the cauliflower can be picked based on number of people in the party. Double the sauce ingredients if using a larger cauliflower but do not change the time. Larger quantities take more time for the Instant Pot to come to pressure making it perfect to cook them.
The last step of the process is BROILING the cauliflower. While this step is optional; it helps give the cauliflower a crisp top that tastes yummy. I would strongly recommend doing this to get the signature crust.
I would make this recipe before hand and keep the sauce and cauliflower steamed. When ready to serve; I would just heat the sauce in the Instant Pot insert and Broil the cauliflower. This helps heat everything quickly and perfect for serving!
So wait no more; read on how to make this Thanksgiving special in record time!
Ingredients
For the Cauliflower
Cauliflower 1 medium
Oil 3 tbsp
Red Chilli Powder 1 tsp
Turmeric Powder 1 tsp
Garam Masala Powder 1 tsp
Ginger 1 inch piece, grated
Garlic 3-4 pods, grated
Salt 1 tsp
For the Curry
Onion 1 medium, diced
Tomatoes 3-4 medium, diced
Ginger 1 inch piece, grated
Garlic 1-2 cloves, grated
Cashews 1/4 cup, soaked for an hour
Red Chilli Powder 1 tsp
Turmeric Powder 1/2 tsp
Coconut Milk 1/2 cup
Vegetable Oil 1 tbsp
Salt 1 tsp
Sugar 1 tsp
Cilantro to top
Method
To prepare the Cauliflower
Using a sharp knife, remove the tough stems and leaves of the cauliflower. Cut the base such that it stands upright without toppling over.
In a bowl mix everything under ingredients for the cauliflower except the cauliflower itself. Using a brush, coat the cauliflower with the mixture. Make sure the mixture seeps between the florets.
Set aside while you prepare the gravy. Reserve any leftover marinade to add to the curry.
To prepare the Curry
Place the Instant pot insert in the instant pot and set mode to 'Sauté' mode to Normal. Add vegetable oil once the display reads 'Hot'. Add garlic and ginger to the pot and sauté for a minute.
Once the raw flavor of the garlic vanishes, add onion and mix well. Sauté till the onion is soft; about 2-3 minutes. Add the tomatoes and mix. Season with salt and sugar. Add in turmeric powder and chilli powder. Cook for 3-4 minutes till the tomatoes are soft. Next, add the cashews and 1/4 cup water.
To cook the Cauliflower
Once the curry ingredients are mixed together in the Instant Pot, place a trivet in the centre. On that place the cauliflower.
Press 'Cancel' and then press 'Pressure Cook' and adjust pressure to 'High'. Set time to 2 minutes and close the lid. Ensure that the valve is in 'sealing' position.
Finishing off the dish
Once the instant pot beeps, let the pressure release naturally for 5 minutes and then do a quick release. Carefully remove the cauliflower and place on a baking tray. BROIL for 2 minutes in the oven and set aside.
Use an immersion blender and puree the gravy. Set the Instant Pot to 'Sauté'. Add the coconut milk. Once the gravy starts to boil; turn the Instant pot off.
To serve, transfer the gravy to a plate. Place the cauliflower on it and serve with Garlic Naan or Rice.
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