You'd be hard-pressed to find a speedier side than this one--with the help of your pressure cooker, this side takes just 14 minutes. Give your pesto more pep before spreading it on by mixing in dried tomatoes.



  • 1 2 pound cauliflower

  • 3 tablespoons basil pesto

  • 2 tablespoons chopped oil-packed dried tomatoes

  • 1 tablespoon lemon juice

  • ¼ cup chopped pitted Kalamata olives

  • Olive oil


  • Remove outer leaves from cauliflower. Using a paring knife, cut out about 1 inch of the woody core. Fill a 6-qt. electric or stove-top pressure cooker with 1 inch of water. Add cauliflower.

    Lock lid in place. Set electric cooker on high pressure to cook 4 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 4 minutes. Remove from heat. For both models, quickly release pressure. Open lid carefully.

    Meanwhile, in a small bowl combine pesto, dried tomatoes, and lemon juice.

    Using a slotted spoon, remove cauliflower. Cut crosswise into 1-inch slices (end slices may not hold together). Transfer to a platter. Top with pesto mixture and olives. Drizzle lightly with oil.

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Nutrition Facts

101 calories, 9 g fat (1 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 1 mg cholesterol, 232 mg sodium, 4 g carbohydrates, 1 g fiber, 1 g sugar, 2 g protein.