Pressure Cooker Roasted Cauliflower Head Recipe 45

PRESSURE COOKER ROASTED CAULIFLOWER HEAD RECIPE - (4/5)

Pressure Cooker Roasted Cauliflower Head Recipe - (4/5) image

Provided by JimMac

Number Of Ingredients 16

Ingredients

1 head cauliflower (around 2-2.5 pounds)
1 cup white wine (1-1/2 cups for electric PC's)
1 tablespoon butter
1 tablespoon olive oil
Juice of 1/2 lemon
2 teaspoons red pepper flakes
Salt to taste
GOAT_CHEESE_SAUCE2
4 ounces goat cheese
4 ounces ricotta cheese
1/3 cup heavy cream
1 tablespoon olive oil
1 teaspoon nutmeg
salt and white pepper to taste
Instructions
Put all ingredients in bowl and blend with immersion blender (can also use blender or food processor). Spoon onto cauliflower portions

Steps:

Place the cauliflower in the pressure cooker pot Add all other ingredients Turn burner to high and cover pressure cooker When high pressure is reached, lower heat to maintain high pressure and set timer for ten minutes While cauliflower is cooking, prepare the goat cheese sauce (recipe below) When time is up, release pressure immediately using cold water method Place whole cauliflower on a metal baking pan If you are using the blow torch (if using the broiler, skip to next step), turn it on and go over surface of the cauliflower with the flame until the surface is browned If using the broiler, cut cauliflower into pieces, place on baking pan or broiler pan and place in broiler. Check every couple minutes until nicely browned, turning if necessary to evenly brown. Serve topped with goat cheese sauce, drizzled with olive oil and sprinkled with kosher salt

EASY PRESSURE COOKER POT ROAST

Easy Pressure Cooker Pot Roast image

VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.

Provided by ccsoccerbmxmom

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast, trimmed
ground black pepper to taste
1 pinch seasoned salt, or to taste
1 pinch onion powder, or to taste
1 (14.5 ounce) can beef broth
1 ½ tablespoons Worcestershire sauce
1 large onion, cut into 4 wedges
4 carrots, peeled and cut into bite-size pieces
4 large potatoes, peeled and cut into bite-size pieces

Steps:

Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g

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