I love cauliflower, I pressure cooker it when it's in season and have it in the fridge for whatever I need it for, take out a hunk, throw some bechamel on it and pop it into the oven with some parmesan cheese and voila, dinner is cauliflower cheese.
Today I am cooking it whole in the pressure cooker. You'd be surprised that it takes so much longer, I was, but this is the trick to it and you're going to be happy forever with this, ready?
TRACY'S WHOLE CAULIFLOWER IN THE PRESSURE COOKER
1 1/2 cup water
1 tsp salt
1 tsp sugar
Break the outside leaves off the head of cauliflower and cut the core out, leaving the head in tact. Cut the bottom dry bit off the stem and trim it, cut into quarters. This is the best bit people... cooks treat.
Put the water in the pressure cooker with salt and sugar, about a tsp each. Shush the water around to combine, place a trivet or steamer over the water. Put the stalk/treat pieces on the steamer basket then the cauliflower.
LOCK AND LOAD TEN MINUTES! (10!) I know, the pieces only take three but the whole head is so much more substantially dense that it does take the full 10.
Release pressure immediately and VOILA!
You can serve it like this, whole, with a cream sauce or cheese sauce or just plain.
I am going to let this come to room temperature then slice and fry it for my mother alone dinner tonight, I'll show you that when it's done but for now... go pressure cook a whole cauliflower.
The before and the after... yeah they look identical but I promise it's cooked :) I love that it stays so white this method... go do it!
I'll add some recipes using this whole cauli. Oh my favorite.