Rinse and dry cauliflower. Cut off the bottom stalk, being careful not to remove so much of the core that the cauliflower can’t hold it’s shape. Tear off remaining green leaves.
Add 1 cup of water to the pressure cooker pot and place trivet inside. Place cauliflower core side down on top of the trivet.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute (or 2 minutes if you like it very soft).
While the cauliflower cooks, make chimichurri by putting all of the ingredients into a food processor or blender. Pulse until it’s right in the middle of being chunky and smooth.
Preheat oven broiler.
When pressure cooking is complete, use a quick release.
Gently place cauliflower on a baking sheet. Separate the florets just a little bit to create some spaces for the chimichurri to soak in to.
Brush cauliflower generously with the chimichurri sauce. You want some of the sauce to soak into the cracks so that it will flavor the inside too. Reserve the extra for serving.
Place cauliflower under the oven broiler until it gets browned and crisp. Depending on your broiler this could be anywhere from 3 – 7 minutes. Watch closely so it doesn’t burn.
To serve, make a bed of hummus on a plate or in a shallow bowl. Cut cauliflower into wedges or 1 inch steaks and place on top of the hummus. Drizzle with extra chimichurri sauce and sprinkle with toasted pine nuts. Enjoy!
If you like cauliflower VERY tender, cook for 2 minutes.
Unless you really get into the nooks and crannies when brushing your cauliflower with the chimichurri sauce, most of the flavor will be on the outside of the cauliflower. Drizzling it with extra chimichurri sauce once it’s plated solves this dilemma!
Pesto makes a great substitute for the chimichurri if you want to avoid the extra step.
Keywords: Whole Roasted Cauliflower, Instant Pot Cauliflower, Vegetarian Entree