CAULIFLOWER WITH HOT DILL VINAIGRETTE

By akselden

Ingredients

• 1 T. olive oil
• 3 medium leeks, white part only, thoroughly rinsed and thinly sliced (about 2 c.)
• 1 clove garlic, finely minced
• 1 T. mild white-wine or sherry vinegar
• 1 c. vegetable stock or Bouillon
• 1 large head cauliflower, broken into large florets (about 2 1/2 long, 2 1/4" wide)
• 1/2 c. tightly packed, finely minced fresh dill, divided in half
• 1/4 tsp salt, or to taste

Preparation

Step 1

Heat oil in pressure cooker. Saute leeks and garlic for one minute. Stir in vinegar and stock. Add cauliflower 1/4 cup dill and salt. Lock lid in place and,
over high heat, bring to high pressure. Adjust heat to maintain high pressure and
cook 2 minutes. Use quick release method; remove lid, tilting away from you
as excess steam escapes. Drain off about half the liquid. Toss in the remaining dill. Adjust seasoning and serve hot or
at room temperature.