• Rinse the cauliflower and peel off the outer leaves from the head of cauliflower. (Note: This is optional. If you want to leave a few or all of the leaves intact, you can, just make sure to peel them back and rinse well since dirt can hide behind the leaves.)

For the stovetop:

• Place a steamer basket in a large pot (use one that has a lid). Fill the pot with water until it reaches just below the bottom of the steamer. Put the pot on the stove and bring it to a simmer with a few bubbles constantly rising from the bottom.
• Put the head of cauliflower, stem-side down in the steamer basket and cover with the lid. Steam for 15 minutes. After 15 minutes, start checking the cauliflower for doneness every 3 minutes. Remove it from the pot as soon as it is tender (easily pierced with a knife).
• Let the cauliflower cool slightly and then season it with salt and pepper and serve it however you'd like.

For the Instant Pot:

• Put the trivet that came with Instant Pot inside the machine. Add water to the pot until it reaches just below the base of the trivet.
• Put the head of cauliflower, stem-side down on the trivet and close and lock the lid. Use the “Steam” button on the Instant Pot set for 1 minute.
• When done, immediately quick release the pressure. (Be careful as steam and possibly hot water will come out of the pressure spout.)
• Let the cauliflower cool slightly and then season it with salt and pepper and serve it however you'd like.