Source: Watch What U Eat | Serves: 4 | Time: 30 min
1 large cauliflower head
3-4 garlic cloves finely chopped
1 tsp dried thyme
1 tbsp fresh parsley, finely chopped
1/2 tbsp olive oil
1 tbsp lemon juice
1 tsp smoked paprika
S&P, to taste
1 onion cut into large pieces
1 tsp oil
2-3 garlic cloves whole
1 1/2 cup vegetable stock
1/2 tsp dried thyme
1/2 tbsp lemon juice
1 tbsp whole wheat flour
In a small bowl combine all the ingredients listed under marinade.
Cut leaves from the bottom of the cauliflower head. Carefully trim the stem flush without cutting the florets. It will help the cauliflower to sit flat on the trivet.
Rub the prepared garlic-herb marinade on the cauliflower head evenly.
For the gravy heat oil in saute mode of the Instant Pot. Add onion and whole garlic cloves; cook until translucent.
Then add vegetable stock, thyme and lemon juice. Place the trivet into the Instant Pot.
Put the whole cauliflower head on the trivet. Cook for 3 min on manual high-pressure mode. Allow pressure to release naturally for 5 min and then quick release the remaining pressure.
Carefully transfer the cauliflower to an oven-safe dish or tray. Optionally, broil it 3-4 min in the oven to get a nice crust.
Turn on the saute mode in the Instant Pot. Add flour to the gravy base and blend everything using a hand blender until it gets to a smooth consistency. Add salt and pepper according to taste.
Cook the gravy for 3-4 min and serve warm with the cooked cauliflower.
Food & Drink
2 cups of coffee
6 glasses of water
Toast with almond butter, spinach and sriracha
A piece of garlic bread
Roasted veggies (frozen potatoes, carrots, onion, and zucchini)
30 min of yoga
1.22 mile walk
1 mile walk
7,803 total steps