Whole cauliflower makes a spectacular side dish. Whether you cover it with toasted bread crumbs or an oozy, cheesy sauce, it’s a showstopper on the dinner table. This is the basic recipe for cooking florets and whole cauliflower. You can use it as a springboard to make all manner of cauliflower dishes.
SERVES 6
INGREDIENTS:
- 2 cups water
- 1 large head cauliflower left whole (see note)
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange 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 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the steamer basket.
NOTES:
- If you are preparing florets, cook at high pressure for 3 minutes and quick release the pressure.
