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.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

10 mins
4 mins
14 mins
6 slices


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

101 calories; fat 9g; cholesterol 1mg; saturated fat 1g; carbohydrates 4g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 2g; vitamin a 92.1IU; vitamin c 27.5mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 29.6mcg; sodium 232mg; potassium 215mg; calcium 27mg; iron 0.4mg.