I found this unusual, delicious, sweet and spicy, harvest-like whole cauliflower recipe on the instantpoteats web site. I skipped the breadcrumbs and broiled the glaze on the cauliflower for the last 10 minutes of cooking the vegetable. Sprinkling the vegetable with dried cranberries and pumpkin seeds makes it perfect for Thanksgiving dinner or any autumn meal.
You Will Need:
1 whole cauliflower 1 tsp garlic powder 1 tsp onion powder 1 tsp dried thyme 1.5 tsp paprika 1 tsp coriander seed powder 1 tsp salt 20 g / 1 tbsp butter or dairy-free alternative
For the Glaze:
1.5 tbsp ketchup 2 tbsp lemon juice 2 tsp maple syrup 1 tsp Sriracha or other hot sauce
Other Toppings:
Pumpkin Seeds Dried Cranberries Fresh HerbsWhat to Do:
1. Preheat the oven to 480 F if you want to finish the cauliflower with a little roasting.
2. 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.
3. Place cauliflower inside a round baking tin or a steamer basket, if you have one.
4. Add a cup of water to the Instant Pot and place the trivet on the bottom. Place the cauliflower dish on top the trivet or place the cauli 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.
5. While the cauliflower is cooking, prepare the glaze. Whisk the glaze ingredients in a bowl and set aside.
6. Once the Instant Pot timer’s up, release the pressure manually using the quick release
7. Transfer the pre-cooked cauliflower head carefully to a baking dish lined with parchment paper and brush the glaze all over. Pop in the hot oven for 10 minutes to get a nice crust. (If not roasting, simply brush the cauliflower with the glaze).
8. Add the pumpkin seeds, dried cranberries, and any fresh herbs you would like.
9. To serve, cut the cauliflower into wedges.
References:
Recipe from instantpoteats
Photo by Stephanie Felzenberg
bethebestnanny.com 
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