Discover a delightful twist on the classic cauliflower dish with this sweet and spicy harvest-inspired recipe. Adapted from a find on the Instant Pot Eats website, this rendition skips breadcrumbs and opts to grill the glaze onto the cauliflower for a unique flavor profile. Topped with dried cranberries and pumpkin seeds, it’s an ideal addition for your next family feast or any autumnal spread.

Ingredients Needed

1 whole cauliflower
5 g garlic powder
5 g onion powder
5 g dried thyme
7 g paprika
5 g coriander seed powder
5 g salt
20 g butter or dairy-free alternative

For the Glaze

37 g ketchup
30 ml lemon juice
10 ml maple syrup
5 ml Sriracha or other hot sauce

Optional Toppings

Pumpkin Seeds
Dried Cranberries
Fresh Herbs

Cooking Instructions

• Preheat the oven to 249°C if finishing the cauliflower with a little roasting.
• Mix the spice rub in a bowl and rub the cauliflower all over with butter. Sprinkle with the spices and rub them in on all sides.
• Place the cauliflower inside a round baking tin or a steamer basket, if available.
• Add 240 ml of water to the Instant Pot and place the trivet on the bottom. Place the cauliflower dish on top of the trivet or place the cauliflower head directly on the trivet and close the lid. Set the Instant Pot to Manual/Pressure Cook, HIGH pressure for 5 minutes for a large cauliflower or 3 minutes for a small cauliflower.
• While the cauliflower is cooking, prepare the glaze by whisking the glaze ingredients in a bowl and set it aside.
• Once the Instant Pot timer goes off, release the pressure manually using the quick release.
• Carefully transfer the pre-cooked cauliflower head to a baking dish lined with parchment paper and brush the glaze all over. Place it in the hot oven for 10 minutes to achieve a nice crust. (If not roasting, simply brush the cauliflower with the glaze).
• Garnish with pumpkin seeds, dried cranberries, and any fresh herbs desired.
• To serve, cut the cauliflower into wedges.