Recipe: Pressure cooked broccoli/cauliflower

Broccoli and cauliflower are great staples for almost everyone. Pressure cooking is a fantastic way to lower the lectin content even more and make them easy to digest. These are great vegetables to start with as your gut is healing.

Start with two to four stalks of broccoli or one cauliflower. The way to cut both without making a huge mess is to trim the individual stalks at the stem for broccoli and to pull the florets apart by hand for cauliflower. The stems of both are edible too but the outer tough skin of broccoli needs to be cut off. Only use the tender inside of broccoli.

Rinse and drain the pieces. Place them in the steamer and add 1-2 cups of water. Check that the lid is sealed and that the steam valve is set to closed. Rotate the top into the lock position. Steam the broccoli for 1 minute and the cauliflower for 0-1 minute. One minute will result in a firm texture, but you can cook it for up to three minutes for a softer texture. Yes, you can cook for zero minutes because the pressure cooker still needs time to bring up the temperature and pressure. This is the amount of time at pressure, so even zero minutes is still cooking. Your pressure cooker may require different times, but start with these.

BROCCOLI: 1 minute

ASPARAGUS: 0 minute

CAULIFLOWER: 0 to 1 minute