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|By :Sara Quessenberry and Kate Merker|
|Browse Category||Vegan & Vegetarian|
|Diet||Celiac, Dairy Free, Gluten Free, Low Carb, Paleo, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Cauliflower, Spices|
|Prep Time||10 minutes|
|Cook Time||5 minutes|
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
Lots of beautiful flavour. It was a little soft. I didn’t expect that butbit was yummy all the same.
This is delicious! I made it exactly as stated (with the exception of smoked paprika instead of regular paprika) and it turned out great! So easy! I will definitely make this again!
It was way too mushy. Any tips on how to avoid that? I have an 8 quart and wondering if I am able to reduce the water to a cup though it won’t cover the entire bottom. Or what about using low pressure? Thanks!
Too mushy. There was no way to slice it into steaks. Seasoning were ok. I think there is too much cumin.
Too mushy! Ended up eating mashed cauliflower. Gonna saute it next time.
Drizzle? 2 tbl spoons EVOO and the rest of ingrediants don’t drizzle. Rub may chance but drizzle not happening. LOL! Cooked 5 min to keep somewhay al dente and that worked. Seasoning….meh. But learning how to cook from you people and comments priceless! Press On friends!
The recipes states to combine the spices with oil. That mixture may be thick but still can be “drizzled” over.