Set the instant pot or pressure cooker to sauté. Add the Garlic and Butter EVOO and let the oil heat for about 3 minutes. Add the onions and ginger and stir until onions are translucent. Then add the jalapeno and stir for another minute.
Add the tomato sauce, potato and the spices. Stir and sauté for 2 more minutes.
Add the cauliflower florets and stir well. Deglaze the pan with water if needed to prevent the “burn” notice.
Close and seal the lid. Reset the pot to pressure cook on LOW PRESSURE for 2 minutes.
Quick release the pressure. Open and add the lemon juice.
Garnish with cilantro and serve.
From the kitchen of Dustin Tanski, Spirits & Spice Lead Concierge