Category
Side Dishes
Servings
2
Ingredients
- 1 head cauliflower, cut into florets
- Water, enough to cover cauliflower
- 1 t sea salt
-
1 jalapeño chili, seeded, small dice
-
½ t sea salt
- 3-inch ginger, fresh, peeled, grated
- 1 T olive oil
- 1 t yellow mustard seeds
- 1 t fennel seeds
- 1 t ground coriander
- 1 t ground cumin
- 1 t ground turmeric
-
¼ c lime juice
-
½ c cilantro, fresh, rough chop
Directions
- Add cauliflower to pressure cooker, cover with water, and add salt.
- Close and lock lid and set pressure cooker to "steam/veggies". Adjust time to 2 minutes and press "start/stop".
When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and drain. Rinse cauliflower with cold water; set aside.
In a mixing bowl, add jalapeño, salt, and ginger. Mix well; set aside.
Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add mustard seeds. Sauté until seeds begin to pop. Add fennel seeds, coriander, cumin, and turmeric. Stir and cook until fragrant.
Add jalapeño mixture, cauliflower, and stir well.
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and drizzle with lime juice and cilantro. Allow to cool. Serve.
- When done, quick release and make sure all pressure is released before opening lid.
- Carefully open lid and drizzle with lime juice and cilantro. Allow to cool. Serve.
