1 head cauliflower, trimmed, stem removed, and cut into medium florets

2 tbsp avocado oil

1 garlic clove, minced

Juice of 1 lime

¹⁄₈ tsp fine grind sea salt (optional)

4 sprigs fresh cilantro, chopped

1 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place a steamer basket with legs on top of the steam rack. Add the cauliflower to the steamer basket.

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 2 minutes. Once the cook time is complete, quick release the pressure.

3 Open the lid and remove the steamer basket and cauliflower from the pot. Set aside. Carefully remove the inner pot from the base, wipe dry with a paper towel, and then return the pot to the base.

4 Transfer the cauliflower florets to a food processor and pulse until a ricelike texture is achieved. Set aside.

5 Select Sauté (Normal). Once the pot is hot, add the avocado oil and garlic. Sauté the garlic for 2 minutes or until it becomes soft and fragrant.

6 Add the riced cauliflower and sauté for 2 additional minutes, or until the rice becomes soft.

7 Stir in the lime juice and sauté for 2 additional minutes.

8 Transfer the cauliflower rice to a serving dish. Season with the sea salt (if using) and garnish with the cilantro. Serve hot.

tip An equal amount of olive oil or coconut oil can be substituted for the avocado oil.

If you don’t have a steamer basket with legs, you can use an ovenproof bowl placed on the steam rack.