Brighten up your table with this colorful assortment of veggies and citrus.
Preparation time: 5 minutes
Cooking time: 7 minutes
Servings: 4-6
Ingredients:
1 head cauliflower, washed, cut into florets
2 oranges, peeled, seeded, thinly sliced
2 tablespoons parsley, chopped
3 tablespoons golden raisins
1/2 cup sliced green onions
For The Vinaigrette :
Juice from 1 orange
Grated zest from the same orange
1 teaspoon dried tarragon leaves
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Salt, to taste
Pepper, to taste
Directions:
1. Make The Vinaigrette: In a small jar, combine orange juice, orange zest, tarragon leaves, olive oil, vinegar, salt and pepper. Close the jar, shake well and set aside.
2. Add one cup of water to the pressure cooker and insert the steamer basket. Add the cauliflower florets to the basket.
3. Close the lid and lock. Cook for 7 minutes at high pressure. At the end of the cooking time, quick release the pressure.
4. Arrange the cauliflower florets on a serving dish then add the sliced orange, parsley, raisins and green onions. Shake the vinaigrette again and pour it on top.