Prepare the sauce (optional): add chopped parsley, dried oregano, minced garlic, chili flakes, salt and pepper into a bowl and toss to combine. Pour in olive oil and lemon juice. Add lemon zest and stir well. Transfer to the fridge to chill.
In a small bowl, stir together olive oil, half of grated Parmesan, garlic powder, chili powder, basil, oregano, parsley, thyme, salt and pepper.
Rinse and pat the cauliflower dry. Place it onto a plate upside down and rub with half of the prepared olive-parmesan mixture, then flip and rub with the remaining mixture.
Pour ¾ cup of water into the instant pot. Place a trivet into the bottom of the pot and place the cauliflower head on the trivet. Close the lid and turn the valve to “sealing.” Press “pressure cook” (manual) and cook at high pressure for 2 minutes. When cooking is done, do a quick release and open the lid.
Set your oven to broil. Transfer the cauliflower head onto a baking sheet covered with foil, parchment paper, or baking mat. Sprinkle with the remaining Parmesan and broil for 5 minutes or until golden.
Cut the cauliflower into thick slices or wedges. Plate the cauliflower and spoon chilled sauce over it. Serve immediately. Enjoy!
*The nutrition facts don't include the optional sauce.