Craving a warm, comforting side dish that won’t keep you in the kitchen for hours? Meet your new weeknight hero! This Instant Pot Cauliflower and Cabbage recipe is the perfect blend of speed, simplicity, and savory flavor. In just 20 minutes, your pressure cooker transforms humble vegetables into a tender, cheesy delight, infused with smoky paprika and thyme. It’s healthy, low-carb, and ridiculously easy to make. Let’s get cooking!
Ingredients
• Total Time: 20 MIN | Serves: 3
• 1 lb / 450g cauliflower, chopped into bite-sized florets
• 2 medium-sized onions, sliced
• 1 cup / 90g green cabbage, shredded
• 1 cup / 240ml vegetable stock
• 2 tbsp olive oil
• ¼ cup / 25g parmesan cheese, grated
• Spices
• 1 tsp salt
• ½ tsp dried thyme, ground
• ½ tsp smoked paprika, ground
• ¼ tsp black pepper, ground
Instructions
1. Directions1. Set your Instant Pot to the “Sauté” function and add the olive oil to the inner pot. Once warm, add the sliced onions and cauliflower. Sprinkle with salt, pepper, and thyme, stir well, and cook for 5 minutes until slightly softened.
2. Stir in the shredded cabbage and pour in the vegetable stock. Scrape the bottom of the pot to ensure nothing is stuck. Press “Cancel” to stop the sauté function.
3. Securely lock the lid and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 8 minutes on “High” pressure.
4. When the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position. Wait for the pin to drop before opening the lid.
5. Stir in the smoked paprika. Transfer the mixture to a serving plate and sprinkle generously with parmesan cheese before serving. Enjoy!
Nutritional Information
• Per Serving:
• Calories: 217
• Total Fats: 13.7g
• Net Carbs: 11.3g
• Protein: 10.3g
• Fiber: 6.3g
Pro Tips
• For a deeper flavor, allow the onions to sauté for 5-7 minutes until they begin to caramelize before adding the cauliflower.
• Don’t overcook! The 8-minute cook time followed by a quick release is key to keeping the cauliflower tender-crisp. A natural release will result in much softer vegetables.
• Feel free to swap the cheese. Sharp cheddar, Gruyère, or a dairy-free parmesan alternative would all be delicious.
• Turn this side into a main course by stirring in a can of drained chickpeas or some pre-cooked smoked sausage after pressure cooking.
FAQ
Q: Can I make this Instant Pot cauliflower and cabbage a main course
A: Yes, you can easily turn this side dish into a main course. The recipe suggests stirring in a can of drained chickpeas or some pre-cooked smoked sausage after the pressure cooking is complete.
Q: How do I prevent my vegetables from getting mushy
A: To keep the cauliflower and cabbage tender-crisp, it is crucial to pressure cook for exactly 8 minutes and then perform a quick pressure release. Using a natural release will result in much softer vegetables.
Q: Can I use a different kind of cheese for this recipe
A: Absolutely. Feel free to swap the parmesan for other cheeses. Sharp cheddar, Gruyère, or even a dairy-free parmesan alternative would all be delicious options.
Q: Is this cauliflower and cabbage recipe low-carb
A: Yes, this recipe is low-carb. According to the nutritional information, one serving contains only 11.3g of net carbs, making it a great option for a low-carb or keto-friendly diet.
