Instant Pot & Air Fryer Cauliflower (Edit recipe)

I love purple food! It’s stunning and it reminds me of sweet angel momma as it was her favorite color! 💜 Purple veggies truly show us how spectacular Mother Nature is. Purple veggies also have many added health benefits thanks to a lovely little antioxidant called anthocyanins. Lately you can find more and more veggies in the vibrant color, so I had to grab a head of lovely purple cauliflower and dress it up a bit. The “steak” variation looks so much like a beautiful tree from some dreamy healing meditation spot. Top if off with my Arugula Garlic Chimichurri, a definite "chef's kiss" for this dish!

10 minutes to 12 minutes

5 minutes to 7 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	256
Fat:	24 g
Carbohydrates:	3 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	583 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 2-4

Ingredients

1 whole Cauliflower, whole head purple, or whatever color you prefer
2-3 Tbsp Avocado Oil, tblsp
.25 tsp Redmond Real Salt, garlic salt
1 cup Bone Broth, (veggie broth for vegan)
.25 cup Chimichurri, arugula
1-2 Tbsp Raw Pepitas, toasted for optimal crunch (opt)
1-2 tsp Chives, finely chopped (opt)
1-2 pinch Redmond Real Salt, kosher salt
1-2 pinch Red Pepper Flakes, (opt)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare cauliflower by cutting bulky outer leaves off and trimming stem just enough so that you leave it intact and flat so it will sit in the Instant Pot without leaning over.
Brush entire head with avocado oil then sprinkle with garlic salt, rubbing it into the cauliflower head to ensure even distribution.
Place wire trivet inside your Instant Pot, pour in bone broth and place head of cauliflower onto the trivet. Secure lid, set to high pressure for 3-4 minutes.* Quick release, remove lid and carefully use the handles on trivet to remove from IP and place on cutting board.
FOR STEAKS: cut down the middle, then cut slices from each half. (reserve other florets to serve on the side or for a smoothie later) Place slices in air fryer basket, brush with a little chimichurri. Set to 400° and cook for 5-7 minutes or until the edge of the florets just begin to get crispy. Remove to plate and serve with additional chimichurri, sprinkle with kosher salt and toasted pepitas, chives or pepper flakes if using.
FOR FAMILY STYLE SERVING: cut down the middle and using a sharp knife, cut off all florets. Carefully place florets in air fryer basket and brush with chimichurri. Set to 400° and cook for 5-7 minutes or until the edge of the florets just begin to get crispy/brown or until desired crispiness. Remove to bowl/platter, drizzle with chimichurri, sprinkle kosher salt and toasted pepitas, chives or pepper flakes if using.

Notes

Instant Pot cook times can vary depending on the size of the head of cauliflower, start with 3 minutes and add an additional few minutes from there. If cook too long initially the entire head will fall apart and not maintain it's shape. Also, the longer you cook colored cauliflower in the IP, the color will fade making it look far less appetizing.