Instant Pot Whole Cauliflower Piccata
Prep time
Cook time
Total time
Here's a link to purchase the new Instant Pot Duo Evo Plus! Serve this whole cauliflower with mashed potatoes or roasted potatoes. If for any reason your cauliflower doesn't seem done enough––could be an issue if your cauliflower is too big, or maybe you just like it more tender––you can put it back in the Instant Pot for 1-2 minutes. I tested this recipe a few times so my cook time, 4 minutes, should work for you too.
Serves: 4
  • 1 medium whole cauliflower
  • 1½ tsp sea salt
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ¼ tsp turmeric powder
  • 2 tsp extra virgin olive oil
  • ½ yellow onion or ½ leek, sliced
  • 1 cup dry white wine
  • 1 cup vegetable broth or 1 cup water + 2 tsp vegetable bouillon paste
  • ¼ cup lemon juice (from about 1 lemon) + more to taste
  • 2 tbsp flour (either white flour or a gluten free flour will work)
  • 1 tsp freshly ground black pepper
  • ¼ cup capers
  • ¼ cup fresh parsley
  1. Start by removing the outer leaves from the cauliflower, and cut the base so that the vegetable can sit flat.
  2. Combine the salt, thyme, paprika, garlic powder, and turmeric in a small bowl. Then sprinkle it onto the cauliflower, and use your hands to rub it all over. The whole cauliflower should be coated, top to bottom. Set aside.
  3. Turn your Instant Pot on to the medium sauté setting.
  4. Add olive oil, then add the onions. Sauté until the onions are soft and beginning to caramelize: about 5 minutes.
  5. Add the white wine, veggie broth, and lemon juice.
  6. Then carefully place the Instant Pot steam insert into the pot on top of the liquid.
  7. Place the cauliflower on the steam insert.
  8. Cancel the sauté setting, and place the lid on the Instant Pot.
  9. Set the Instant Pot to pressure cook for 4 minutes on high.
  10. Once it has pressure cooked for 4 minutes, let it natural steam release for 10 minutes before releasing the remaining steam.
  11. Remove the lid, and very carefully remove the cauliflower and the steam insert.
  12. Turn on your oven to the broil setting, and place the cauliflower onto a baking dish.
  13. Broil (usually 450° degrees) for 8-10 minutes, or until the top chars and crisps up.
  14. While it's in the oven make your gravy.
  15. Turn the Instant Pot back to the medium sauté setting.
  16. Remove about ¼ cup - ½ cup of the cooking liquid, and put it in a small bowl.
  17. Add the flour to the bowl, and stir or whisk vigorously to break a part any clumps.
  18. Pour that back into the Instant Pot, and stir as it gently simmers. It should start to thicken.
  19. Add the black pepper and capers, and continue to stir.
  20. Season to taste with more lemon juice and salt.
  21. To serve, place the cauliflower in a serving dish, and pour the gravy around it. I like to save any excess gravy to pour directly over the cauliflower while whole or after it is sliced.
  22. Garnish with chopped parsley.
Recipe by Sweet Potato Soul by Jenné Claiborne at