Pressure Cooker Cauliflower and Anise Velouté
This is a delicious blend of flavors that does not weigh you down. Try it with crumbled gorgonzola cheese and a fennel leaf garnish.
Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 1 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 1⁄2 medium anise bulb
- 1 1⁄2 tsp. salt
- 1 tsp. ground white pepper
- 1 large head cauliflower, cut into florets
- 1 bay leaf
- 5 cups vegetable broth
- 2 Tbsp. butter
- 1⁄4 cup all-purpose flour
- Heat olive oil in an uncovered pressure cooker over medium heat. Add the onion, anise, salt, and pepper, and sauté until the onion and anise are softened, about 5 minutes. Add the cauliflower, bay leaf, and broth. Scrape the brown bits off the bottom of the pan and incorporate into the liquid. Close and lock the lid.
- Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 5 to 7 minutes at high pressure.
- Open the pressure cooker by carefully releasing the pressure.
- Remove the bay leaf and add the butter and flour. Simmer for 3 to 5 minutes.
- Before serving, use an immersion blender to purée the contents of the cooker.