Step 1

In a small bowl combine all the ingredients listed under marinade.

Step 2

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.

Step 3

Rub the prepared garlic-herb marinade on the cauliflower head evenly.

Step 4

For the gravy heat oil in saute mode of the Instant Pot. Add onion and whole garlic cloves; cook until translucent.

Step 5

Then add vegetable stock, thyme and lemon juice. Place the trivet into the Instant Pot.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Cook the gravy for 3-4 min and serve warm with the cooked cauliflower.