Name: Instant Pot Braised Whole Cauliflower with North African Spices
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 6 garlic cloves , minced; 3 anchovy fillets , rinsed and minced (optional); 2 teaspoons ras el hanout; ⅛ teaspoon red pepper flakes; 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved, chopped coarse; 1 large head cauliflower (3 pounds); ½ cup brine-cured green olive , chopped coarse; ¼ cup golden raisins; ¼ cup fresh cilantro leaves; ¼ cup pine nuts, toasted

Why This Recipe Works

Whole braised cauliflower is a showstopper and, when done in the Instant Pot, a snap to make. We started by making an intensely savory cooking liquid of garlic, anchovies, ras el hanout, and tomatoes. When cauliflower's fibrous core didn't always cook through during testing, we made deep cuts in the stem to allow the liquid and heat to reach the center, which rendered the whole head perfectly tender. After releasing the pressure, we removed the cauliflower, stirred in the sweet-savory combo of raisins and olives, and thickened the sauce before spooning it over the beautiful vegetable.

Before You Begin

You can find ras el hanout in the spice aisle of most well-stocked supermarkets. Serve with rice, grains, or crusty bread.

Instructions

Using highest sauté function, cook oil, garlic, anchovies (if using), ras el hanout, and pepper flakes in Instant Pot until fragrant, about 3 minutes. Turn off Instant Pot, then stir in tomatoes and reserved juice.

Trim outer leaves of cauliflower and cut stem flush with bottom florets. Using paring knife, cut 4-inch-deep cross in stem. Nestle cauliflower stem side down into pot and spoon some of sauce over top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using tongs and slotted spoon, transfer cauliflower to serving dish and tent with aluminum foil. Stir olives and raisins into sauce and cook, using highest sauté function, until sauce has thickened slightly, about 5 minutes. Season with salt and pepper to taste. Cut cauliflower into wedges and spoon some of sauce over top. Sprinkle with cilantro and pine nuts. Serve, passing remaining sauce separately.