1 medium head cauliflower, chopped into bite-sized pieces

4 large eggs

¹⁄₂ cup mayonnaise

1¹⁄₂ tbsp prepared yellow mustard

2¹⁄₂ tbsp dill pickle relish

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

1 tbsp chopped chives

¹⁄₈ tsp paprika

1 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the eggs on top of the rack.

2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 6 minutes.

3 While the eggs are cooking, create an ice water bath by filling a large bowl halfway with cold water and ice. Set aside.

4 When the cook time for the eggs is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure. Press Cancel to turn off the pot.

5 Open the lid and use tongs to carefully transfer the eggs to the ice water bath to cool for 5 minutes. Remove the cooled eggs from the bath, peel and chop, and set aside.

6 Remove the inner pot from the base, drain, and then return the pot to the base. Place a steamer basket with legs in the inner pot and add 1 cup cold water to the bottom of the pot.

7 Place the chopped cauliflower in the steamer basket.

8 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam (High) and set the cook time for 3 minutes.

9 When the cook time is complete, quick release the pressure, open the lid, and carefully remove the steamer basket from the pot. Transfer the cauliflower to a large bowl.

10 To the bowl with the cauliflower, add the chopped eggs, mayonnaise, mustard, pickle relish, sea salt, and black pepper. Stir to combine.

11 Garnish with the chives and sprinkle the paprika over top. Serve promptly.

tip If you don’t have a steamer basket with legs, you can cook the cauliflower in an ovenproof bowl placed on top of the steam rack.

Faux Potato Cauliflower Salad