Whole Roasted Sicilian Cauliflower, Vegan & Gluten-Free
I just passed the 6 month mark of my pregnancy, and I have to report that nothing feels easy anymore. I don’t remember feeling this way until a month or two later during my first pregnancy, but with Baby V officially in the wild toddler phase (seriously, I turn around for 2 seconds and she’s dumped oatmeal on her head and is jumping up and down on the kitchen table!), it’s no surprise that this pregnancy is taking it’s toll on me a little bit faster than the first time around.
Since so many normal everyday life things are starting to feel like work that requires energy I don’t have at the moment, I’ve been looking for ways to make small things a little easier. Enter the new Ninja Foodi. The Foodi is a pressure cooker that’s capable of actually make food crispy as well, and, not to be too dramatic, but it’s entered my life at the exact perfect time because there are endless combinations of things you can make by simply throwing the ingredients in and pushing a few buttons.
In the 5+ years that I’ve been running The Colorful Kitchen, I’ve been sent a ton of cookware, gadgets and kitchen appliances, but very few have impressed me enough to earn a permanent spot in my kitchen. I’m just starting to explore everything that the Foodi can do, but I’m already feeling really optimistic about it making the remaining few months of my pregnancy (and beyond!) a bit easier. Not only can it do everything that a standard pressure cooker can do, but it also has a “TenderCrisp” lid that you can use to air crisp, bake and broil.
I’ve teamed up with Ninja to share a series of recipes showcasing what this super cool appliance can do, and I’m really excited to share the first recipe with you today. Today’s Vegan & Gluten-Free Whole Roasted Sicilian Cauliflower uses the Foodi’s pressure cooking and air crisping features to make perfectly cooked cauliflower that’s melt-in-your mouth soft on the inside and nice and crispy on the outside.
The simple, yet flavor-packed Sicilian seasoning was a huge hit everyone in my house. It makes a really great appetizer, or you can pair it with quinoa and sautéed kale (like we did!) for a complete dinner.
I almost forgot to mention the coolest part about this recipe! It took me less than half the time that it would take to make a similar style of whole roasted cauliflower in the oven. Overall, it’s a major win in my quest to make things around the house a bit easier.
You can get the full details about the Foodi here, and stay tuned for more recipes showcasing all that it can do!
- ½ cup water
- 1 medium head cauliflower, leaves removed
- ¼ cup olive oil
- 4 cloves garlic, peeled, minced
- 2 tablespoons capers, rinsed, minced
- 1 teaspoon crushed red pepper
- ¼ cup nutritional yeast
- 1 tablespoon fresh parsley, chopped, for garnish
- Place water and Cook & Crisp Basked in pot.
- With a knife, cut an X into the head of cauliflower, slicing about halfway down. Place cauliflower into the basket.
- Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
- In a small bowl, stir together olive oil, garlic, capers and crushed red pepper.
- When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
- Spread the oil mixture evenly over the cauliflower, placing some of it into the center of the cauliflower. Sprinkle nutritional yeast evenly over the cauliflower.
- Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 10 minutes. Select START/STOP to begin.
- When cooking is complete, transfer cauliflower to a serving platter using a large spatular. Garnish with fresh parsley.
This post was sponsored by Ninja. All opinions expressed are my own.
