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Cauliflower casserole

Delicious easy cauliflower casserole made in Instant pot
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 20 minutes
Servings 3
Calories 211kcal
Author Meena

Equipment

  • Instant pot

Ingredients

  • 1 medium Cauliflower (Cut into florets and washed well)
  • 1 tbsp Butter
  • 2 cloves Garlic Chopped
  • 1 Red onion Chopped
  • 1 1/2 tbsp All purpose flour
  • Milk 1 cup + add little extra (as some all purpose flours absorb more liquid)
  • 1/2 tsp Red chili flakes
  • Salt and pepper to taste
  • 1/2 cup Bell pepper
  • 1/2 cup Sharp cheddar cheese
  • 2-3 tbsp Crispy fried onion Plain or flavored as per choice (Store bought)

Instructions

  • In the Instant pot --> PRESS SAUTE MODE --> PRESS ADJUST button and set on LESS heat.
    Add the butter and allow it to melt. Add the chopped garlic saute until the raw smell goes.
  • Add the chopped onion and saute until it becomes slightly brown. Cover and cook for two minutes. Stir in between to avoid burning.
  • Add all purpose flour and stir until the flour gives a fried aroma. Add milk 1/2 cup first then another 1/2 stir well until there are no lumps. ( see notes)
  • Add red chili flakes, salt and pepper to taste. Stir well to a smooth consistency.
  • Add half the grated sharp cheddar cheese. Stir well.
  • Add cauliflower florets mix well.
  • PRESS CANCEL on Instant pot. PRESS MANUAL MODE ---> 4 MINUTES
  • After Instant pot finishes the 4 minutes --> IMMEDIATELY press CANCEL (SWITCH OFF)
    OPEN the lid after 15- max 20 minutes . (Natural pressure release)
    ***DO NOT PUT LOW SETTINGS (after 4 minutes cook time) IT WILL BURN AS THERE IS NO WATER INSIDE.***
  • Gently stir ones and scoop the contents into a serving dish.
  • Sprinkle the remaining cheese on top and generously top it off with crispy fried onion
  • Serve the cauliflower casserole warm with more fried onion as desired

Video

Notes

Do not leave the dish unattended in instant pot on  low settings after cooking time (4 minutes) . 
*To be on the safer side:  Add more milk if you think it will scorch at the bottom in the initial stage itself as some flours may absorb more liquid.* 
Reduce cooking time to 1-2 minutes if you like to add a bite to the cauliflower. 
Make sure to work in LESS option in SAUTE mode so nothing burns.
The cauliflower casserole tastes best as soon as it is made but stays good in the refrigerator for  1 to 2 days. Store before adding toppings. Reheat the dish well and then add toppings so cheese will melt and the onion is added just before serving so it will be crisp.

Nutrition

Calories: 211kcal | Carbohydrates: 20g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 238mg | Potassium: 713mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1183IU | Vitamin C: 128mg | Calcium: 192mg | Iron: 1mg