Beef Kebab with Cauliflower Puree

1. In a bowl, mix olive oil, minced garlic, ground cumin, paprika, turmeric, salt, pepper, and lemon juice to create a marinade.

2. Add the cut meat pieces to marinade and coat well. Allow meat to marinate for at least 30 minutes, or longer if possible.

3. Turn on Instant Pot and select "Saute" function. Add a bit of oil and sauté sliced onion, bell pepper, and zucchini until slightly softened. Remove them from Instant Pot and set aside.

4. In the same Instant Pot, add the marinated meat and cook until browned on all sides.

5. Add sautéed vegetables back into the Instant Pot with the meat.

6. Close Instant Pot lid and set valve to sealing position. Select "Pressure Cook" or "Manual" setting and set timer for 8-10 minutes, depending on type of meat you're using (chicken may need less time than beef or lamb).

7. Once cooking time is up, allow for a natural pressure release for about 5-10 minutes before manually releasing any remaining pressure.

8. Carefully open Instant Pot lid. Kabob meat should be tender and flavorful.

9. Serve kabob meat and vegetables over the cauliflower puree. Garnish with chopped fresh parsley or cilantro.

For the Cauliflower Puree:

1. Steam cauliflower florets until tender, about 10-12 minutes. Drain well.

2. In a blender, combine steamed cauliflower, olive oil, unsweetened almond milk, salt, and pepper.

3. Blend until smooth and creamy, adjusting the consistency with more almond milk if needed.