Traditional recipes

Instant Pot Cauliflower and Fennel With Dijon-Cider Vinaigrette

Instant Pot Cauliflower and Fennel With Dijon-Cider Vinaigrette



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Yield

Serves 6 (Serving size: 1 cup)

This simple side of cauliflower dressed in a vinaigrette may be just the ticket to get you past your childhood aversion to this veggie. The dijon-cider vinaigrette really seals the deal. For variation, try this recipe with broccoli rather than cauliflower.

Ingredients

  • 1 large head cauliflower
  • 1 cup water
  • 1 cup sliced fennel
  • 1/4 cup olive oil
  • 1 tablespoon fresh fennel fronds
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 118
  • Fat 9.3g
  • Satfat 1.3g
  • Protein 2g
  • Carbohydrate 8g
  • Fiber 3g
  • Sodium 161g
  • Iron 1g
  • Calcium 32mg

How to Make It

Step 1

Place cauliflower in a 6-quart Instant Pot; add 1 cup water. Close and lock the lid of the Instant Pot. Turn the steam release handle to "sealing" position. Press [Manual]; select "high pressure:, and use [-] or [+] to choose 2 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using quick pressure release. Chop cauliflower into florets. Toss with fennel.

Step 2

Combine oil and remaining ingredients in a large bowl, stirring with a whisk. Add cauliflower mixture; toss to coat.


Watch the video: Cooking Perfect Beets in Your Instant Pot (August 2022).