Pour water into the bottom of your Instant Pot, then place trivet inside, and arrange the florets on top of the trivet.
Place lid on and set valve to "steaming". Press "pressure cook" button, then adjust cook time to zero minutes.
In the meantime, make the dressing by crushing the garlic clove with the salt. (Alternatively, you could use a garlic crusher.)
Finely chop the anchovy fillet and blend it with the garlic and salt mixture.
In a large mixing bowl, combine the garlic, salt, and anchovy mixture with the olive oil, red pepper flakes, and the pinch of pepper.
When the time on the Instant Pot is up, press "cancel" and do a quick release by flicking the sealing switch to "venting" with a spoon. Once the pressure gauge button drops, carefully lift out the trivet (it will be hot!).
Add cauliflower to the mixing bowl and combine gently with the dressing.
Serve on a platter, garnished with mixed herbs, if desired.
Remember to cut the cauliflower head into large enough florets so that they don't fall between the gaps in the trivet.To make the recipe vegetarian and vegan friendly, simply omit the anchovy from the dressing.