Colorful cauliflower steamed in the pressure cooker, a basic recipe that is easy and quick to prepare, and with the pressure cooker, they are ready in 5 minutes to be enjoyed either on their own or as a base for other recipes.
Cooking with the pressure cooker or the multicooker saves preparation time and retains vitamins and minerals due to the quick cooking times.
Even a simple salad makes this dish cheerful and tempting to eat with the many colors of this vegetable: white cauliflower (the ultimate flu fighter), purple cauliflower (anti-aging), orange cauliflower (rich in beta-carotene), and Romanesco cauliflower (a powerful anti-anemic), we bought the ready-made trays, alternatively you can buy whole cauliflowers and then divide them into florets.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2/3 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for colorful cauliflower steamed in the pressure cooker:
- 14 oz colorful cauliflower florets
- 1 cup water
Tools for colorful cauliflower steamed in the pressure cooker:
- 1 Pressure cooker
- 1 Steamer basket
- 1 Knife
Steps for preparing and cooking colorful cauliflower steamed in the pressure cooker:
If using cauliflower florets in trays (easily found in supermarkets in the fruit and vegetable section), just wash them thoroughly under running water. If the florets are too large, cut them in half.
If using large cauliflowers, remove the leaves surrounding the cauliflower with a knife; discard the ugly ones and set the others aside. If they are large, cut them in half.
Cut the stem off the cauliflower and use the knife to cut all the florets.
Try to have the florets the same size to ensure even cooking.
Wash the florets and leaves under running water and dry them well with paper towels.
In the pressure cooker, add 1 cup of water, then add the steamer basket and finally place the colorful cauliflowers in. Close the lid and make sure the valve is shut. Then, over medium heat, bring the pot to pressure. Reduce the heat to low and cook for 5 minutes.
Once the time is up, turn off the heat and immediately release the pressure from the pot. Remove the lid, and the colorful cauliflowers are ready to be consumed.
COOKING WITH THE MULTICOOKER:
Cooking times and ingredients remain unchanged. After adding the water, basket, and cauliflowers, place the lid, close the valve, and set the steam cooking for 5 minutes. Once done, turn off the electric cooker and release the pressure immediately.
We used the colorful cauliflowers to make a tasty SALAD WITH ANCHOVIES AND OLIVES
Tips:
When using the pressure cooker or multicooker for certain preparations like steaming, it’s crucial not to leave the pot off while still pressurized, as cooking continues and you risk having overcooked food.
