INSTANT POT WHOLE CAULIFLOWER IN CREAMY SAUCE ENJOY DAN:

INSTANT POT WHOLE CAULIFLOWER IN CREAMY SAUCE by CHEF DAN:

Serves 4

CAULIFLOWER:

1-Head cauliflower

3 tablespoon oil

1 teaspoon EACH red chili powder, turmeric powder and tandoori powder

1-inch fresh ginger, peeled and grated

4 garlic cloves, smashed

Salt and pepper to taste

CURRY:

1-onion, diced

3 tomatoes, diced

1-inch fresh ginger, peeled and grated

2 garlic cloves, smashed

1/4-cup cashews, soaked for 1-hour in warm water

1-teaspoon EACH red Chile powder, and turmeric

1-(10 Oz) can coconut milk

1-tablespoon oil

1-teaspoonEACH salt and sugar

CAULIFLOWER DIRECTIONS:

1.    Remove stems and leaves from cauliflower.

2.    Cut base so it stands upright.

3.    In a bowl mix all cauliflower ingredients together except cauliflower.

4.    Using a brush coat cauliflower with the mixture, set aside.

CURRY GRAVY:

1.     Set I.P. to SAUTE mode, add oil when pot reads HOT.

2.    Add garlic and ginger and sauté 1 minute.

3.    Add onion, mix well and sauté for4 minutes.

4.    Season with salt and pepper and sugar, then add tomatoes & mix.

5.    Add turmeric powder and chili powder and cook 4 minutes.

6.    Add cashews and 1/4-cup water.

CAULIFLOWER:

1.    Place a trivet in the center of the I. P. add cupflower.

2.    Press CANCEL then press PRESSURE COOK on high for 2 minutes.

3.    Close the lid and seal pressure value.

4.    When done let pressure release naturally for 5 minutes.

5.    Press CANCEL and remove cauliflower and place a baking sheet.

6.    In the oven: broil cauliflower for 2-3 minutes.

7.    Using an immersion blender puree the gray in the I. P.

8.    Set to SAUTE and add coconut milk, once gravy starts to boil, turn off.

9.    Transfer gravy to a plate and place cauliflower on top.

10. Serve with garlic naan or rice.

ENJOY DAN:                                                                STRAY STRONG: