Are you looking for interesting ways to cook cauliflower? Try Whole Baked Cauliflower in Tomato Mint Sauce, full of Indian flavors and quickly made in an electric pressure cooker.
My friend Rinku Bhattacharya reached out to me once she realized we both had written cookbooks for electric pressure cookers. You may remember I did a review of her earlier book, Spices and Seasons (affiliate link). She writes beautifully and I love Indian food. Win-win.
Anyway, Rinku and I decided to review each other’s books and offer them both in a giveaway. (You can find details about the giveaway on the Diabetic Foodie Facebook page.) Rinku’s new book is called Instant Indian (affiliate link) and I’m enjoying cooking from it very much. I have even learned how to make paneer, a soft Indian cheese that I can never find at the grocery store when a recipe calls for it. I can’t wait to try it in cheesecake. I’m also intrigued by the idea of sprouting beans in a pressure cooker using the Yogurt setting.
Notes about Instant Indian
Here are a few things to know about Rinku’s cookbook:
- At the beginning of the book you’ll find a breakdown of Indian cooking by region. You’ll learn that food in the Goa region is influenced by the Portuguese and that North Indian cuisine features a lot of dairy, for example. This type of information fascinates me.
- The book provides tips for stocking your pantry with Indian spices, herbs, and oils and lists those you’ll use most often.
- Make-Ahead Basics provides recipes for things you’ll serve with or incorporate into other dishes like yogurt, various masalas (spice blends), and ghee (clarified butter).
- Chapters include recipes for breakfast and snacks, rice and noodles, legumes and soups, vegetables and paneer, fish and shrimp, chicken and eggs, lamb and pork, desserts and drinks, and chutneys and raitas. Most, but not all recipes, are made in an Instant Pot®.
- Most recipes include a gorgeous color photo.
- The book contains many vegetarian and vegan options.
- Almost all of the recipes in the book are gluten-free, except for that tasty-looking No-Knead Naan, of course.
- The book does not include nutritional information, so you’ll have to figure out carb counts yourself.
Notes about Whole Baked Cauliflower in Tomato Mint Sauce
Also known as Phoolgobi Moghlai, this simple, but impressive whole baked cauliflower recipe is from the Vegetables & Paneer chapter. My version differs from Rinku’s in a few ways, which I’ve listed here along with a few other notes about the recipe:
- I used avocado oil instead of grapeseed oil.
- Pre-sliced almonds were in my pantry, so I used them instead of the cashews. (Plus I really like almonds and raisins together.)
- I skipped the cilantro because my husband is one of those people (like Julia Child) who thinks it tastes like soap.
- At the end of Step 1, I transferred the sauce to a measuring cup with a spout. This made it easy to pour the sauce over the cauliflower in Step 2.
- Make sure to quick release any remaining pressure if necessary after Step 3.
- The easiest way I’ve found to serve the cauliflower is to cut it into wedges.
- Make the Basic Makhani Masala sauce ahead of time and freeze it in 1-cup portion sizes so you can whip up this whole baked cauliflower in a hurry. You can also use the sauce in dishes like Butter Chicken or Paneer Butter Masala or simply as a topping for tofu or whole grains. (Thaw before using.)
- If you don’t want to make your own makhani masala sauce, you may be able to find a prepared version at your grocery store. Note it will probably contain butter and therefore not be vegan. It will also likely be higher in sodium.
- No electric pressure cooker? The more traditional way of preparing the whole baked cauliflower is to lightly steam it (about 4 minutes), add the sauce, and then bake it in the oven (at 400°F for about 45 minutes).
More about Rinku Bhattacharya
If you love Indian food as much as I do, I highly recommend you grab a copy of Instant Indian (affiliate link) and read Rinku’s blog, Spice Chronicles. You can also follow her on Facebook, Twitter, Instagram, and YouTube.
Disclosure: I received a free copy of Instant Indian by Rinku Bhattacharya for review purposes plus a second copy to give away. All opinions are my own.
Whole Baked Cauliflower in Tomato Mint Sauce
- 2 tablespoons grapeseed oil
- 1 onion thinly sliced
- 1/4 cup sliced cashews
- 1 tablespoon raisins
- 1 tablespoon mint powder (I used dried mint leaves)
- 1 cup Basic Makhani Masala
- 1 head cauliflower
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- Set the Instant Pot® on Sauté mode and heat the oil. When hot, add the onion and sauté lightly for about 5 minutes. Add the cashews and raisins and cook for another minute or so. Stir in the mint powder, Basic Makhani Masala, and 1/4 cup of water. Press Cancel to turn off Sauté mode. Transfer the sauce to a bowl.
- Carefully remove the cauliflower from its outer leaves in a single piece. Place the whole cauliflower in the Instant Pot®. Spoon the prepared sauce over the cauliflower. Close the lid and set the Instant Pot® on Manual Low Pressure mode for 3 minutes.
- When the cooking time is complete, allow for a Natural Pressure Release for 5 minutes.
- Once the pressure is released, carefully remove the whole cauliflower without breaking it and place it on a serving tray or bowl. Spoon all the cooking sauce over the cauliflower. Sprinkle with lemon juice and garnish with chopped cilantro and mint.