Vegan & Gluten Free Instant Pot Cauliflower “Roast”

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This delicious and flavorful plant based “roast” is the perfect warm and hearty meal. Made in the Instant Pot in under 30 minutes with moist and tender cauliflower, potatoes, carrots, and onions. I love to serve this meal with a side of warm gluten free corn bread or gluten free rolls. Leave a review below and let me know what you think! I hope you enjoy this yummy meal as much as we do.

Ingredients Needed to Make Instant Pot Cauliflower “Roast”

• Medium to Large Head of Cauliflower: Washed with outer stems removed
• Baby carrots: 1 pound of baby carrots
• Medium yellow onion: Diced into larger sized pieces
• Yellow or red potatoes: washed and cut into smaller pieces
• Vegetable broth: Vegetable stock is fine as well.
• Vegan ranch packet: I always use Spice Hunter Ranch Dip Mix
• Vegan brown gravy mix: I use Simply Organic Vegetarian Brown Gravy Mix (Found at Whole Foods)

How To Make Instant Pot Cauliflower “Roast”

To make this recipe I use my Instant Pot, however if you do not have a pressure cooker this recipe could also be easily made in a crockpot. You’ll just need to adjust your cooking time accordingly.

Begin by washing your vegetables. Then, cut off the exterior stems of the cauliflower but be careful to leave the head intact. Dice potatoes and your yellow onion and set aside.

In the inner liner of your Instant Pot, place the trivet in the bottom and pour in vegetable broth. Next, place your head of cauliflower directly onto the trivet. Surround the cauliflower with potatoes, baby carrots, and onion pieces and sprinkle ranch and gravy packets as you continue to layer your vegetables.

Set your Instant Pot to manual high pressure for 20 minutes. Once it’s finished cooking and your Instant Pot beeps, let it continue to set for an additional 5 minutes before CAREFULLY releasing pressure. Once it has finished releasing pressure, carefully open the lid to your pressure cooker. Let sit an additional 5 minutes to cool and serve. Enjoy!

Storage

This yummy meal can be stored in the fridge for up to 5 days. The leftovers are equally as delicious.

Looking for other yummy cauliflower recipes? Check out these delicious cauliflower dishes!

• Cauliflower nachos
• Cauliflower buffalo wings

Vegan & Gluten Free Instant Pot Cauliflower “Roast” with Potatoes, Carrots, and Onions

5 from 1 vote

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Cook Time 20 minutes mins

Course Main Course

Equipment

• Pressure Cooker

Ingredients

  

• 1 head of cauliflower
• 1 lb. baby carrots
• 1 medium yellow onion
• 3 lbs. diced red or yellow potatoes
• 1 1/2 cups vegetable broth
• 1 (.9 oz) vegan ranch dip packet
• 1 (1 oz.) vegan brown gravy mix packet

Instructions

 

• Wash your vegetables

  Trim off the exterior stems of the cauliflower, but be careful to leave the head intact.

  Dice potatoes and yellow onion and set aside. 
• In the inner liner of your Instant Pot, place the trivet in the bottom and pour in vegetable broth. 
• Place head of cauliflower directly onto the trivet.
• Surround the cauliflower with potatoes, baby carrots, and onion pieces. Sprinkling ranch and gravy packets as you continue to layer your vegetables.
• Set your Instant Pot to manual high pressure for 20 minutes.
• Once it's finished cooking and your Instant Pot beeps, let it continue to set for an additional 5 minutes before CAREFULLY releasing pressure.
• Once it has finished releasing pressure, carefully open the lid to your pressure cooker. Let sit an additional 5 minutes to cool and serve.