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Classic Oatmeal-in-a bowl
Spicy Cauliflower & Citrus Salad
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
2-4 servings
|
Ingredients
- 1 small cauliflower florets divided
- 1 small Romanesco Cauliflower florets divided
- 1 pound Broccoli
- 2 Seedless Oranges peeled and sliced thinly
For the Vinaigrette
- 1 orange zested and squeezed
- 4 Anchovies
- 1 Hot Pepper (fresh if possible), sliced or chopped according to preference
- 1 tablespoon Capers conserved in salt and un-rinsed
- 4 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Ingredients
For the Vinaigrette
|
Instructions
- In the vinaigrette container add the orange zest and juice, anchovies, hot pepper, capers, olive oil and salt and pepper. You can either chop them finely or leave them all whole (except for the hot pepper) depending on the preferences at your dinner table.
- Give the container a good shake and set aside.
- Peel the oranges either by hand or with a knife, removing all the little hanging white piths. Then, slice it thinly cross-wise.
- If your oranges are not seedless, pick the seeds out of the slices and set aside.
- Prepare your pressure cooker by adding one cup of water to the bottom, and placing the steamer basket, inside.
- Add all of the florets into the steamer basket.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 6 minutes at LOW pressure.
- When time is up, open the cooker by releasing the pressure.
- Transfer the florets to a serving dish, interleave with orange slices, give the vinaigrette another good shake and pour on top.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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6 mins seems like a lot of time for the vegetables. ..I’m thinking more like 3 mins? Has anyone tried this recipe yet?
I just realize that the recipe calls for LOW pressure so maybe 6 minutes is correct… I apologize. I have never cooked anything on low pressure before only on high.