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 in the steamer, add 1-2 cups water, check the lid seal, steam valve set to closed, rotate top into lock position and pressure cook on high for 1-3 minutes for broccoli, 0 to 1 minute for cauliflower.  The one minute will be firm and the three minute very soft. Yes, you can cook for zero minutes because the pressure cooker will still take time to bring up the temperature and pressure. The time is the amount of time at pressure so even a zero time is still cooking. Asparagus also cooks for zero minutes.