Showered with crispy, cheesy bread crumbs, this dish is a winner any night of the week.
SERVES 6
INGREDIENTS:
- 2 cups water or chicken or vegetable stock or store-bought chicken or vegetable broth
- 1 large head cauliflower, cut into large florets (about 6 cups)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 1 cup fresh bread crumbs
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 1 tablespoon finely chopped fresh flat-leaf parsley
INSTRUCTIONS:
- Pour the water into the pressure cooker. Place the trivet and steamer basket in the bottom and put the cauliflower in the basket. Lock the lid in place and cook at high pressure for 3 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the basket, transfer the cauliflower to a serving platter, and sprinkle with the salt, pepper, and 2 tablespoons of the oil, tossing to coat.
- In a small skillet, heat the remaining 2 tablespoons of oil over high heat and add the bread crumbs. Toast them by tossing them in the oil until they become golden brown. Remove from the heat and add the cheese and parsley. Sprinkle the bread crumb mixture over the cauliflower and serve hot, warm, or at room temperature.
