Whole roasted spicy-tandoori cauliflower garnished with pickled onions, pistachios and pomegranates served alongside cooling cucumber raita.
Mix salt and turmeric in 2 tablespoons of water and brush it all over the cauliflower. Turn the cauliflower over and evenly pour any remaining paste on it. Then place the cauliflower back on the trivet with the stem down. Close the Instant Pot with pressure valve to sealing. Set the Instant Pot to Manual/Pressure cook(hi) for 1 minute. Quick release and open the Instant Pot.
Mix all the ingredients for the marinade in a small bowl. Apply the marinade on the steamed cauliflower using a brush or silicone spatula. You can also turn the cauliflower over to get any remaining marinade under the cauliflower. Then place the cauliflower back on the trivet with the stem down. Apply the remaining 1 tablespoon of oil over the cauliflower.
In a bowl, add finely grated cucumber, salt, grated garlic, ground cumin and cilantro. Add yogurt and mix well.
You can use store bought pickled onions or relishes to garnish.
Here is my pickled onions recipe that can be made before hand using few basic ingredients: