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.
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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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.