Cauliflower and Broccoli with Olive Oil and Lemon Pressure Cooker Recipe

Cauliflower And Broccoli With Olive Oil And Lemon Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 2 minutes at HIGH pressure

• 1 cup water
• 1 head cauliflower (2 pounds), leaves trimmed, cored, and cut into equal size florets
• 1 head Romanesco broccoli (2 pounds), leaves trimmed, cored, and cut into equal size florets
• 6 tablespoons good-quality extra virgin olive oil, a local press if available
• 1 lemon, cut in half
• sea salt, such as maldon

Method

1. Place the water in a 5- to 7-quart pressure cooker
2. Position the trivet and steamer basket in the pot
3. Pile the cauliflower and Romanesco florets in the steamer basket
4. The water should not touch it
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 2 minutes
9. Remove the pot from the heat and let stand 1 minute
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. The florets should be very tender
13. Using a heavy-duty oven mitt, lift up the steamer basket, taking care not to get burned by the steam and hot water
14. Transfer the vegetables to a medium bowl
15. Add the oil, squeeze over the lemon halves, and season to taste with salt, then toss to mix the florets well with everything
16. Check the seasoning again before serving

Full List of Vegetables Recipes
Full List of Cauliflower Recipes