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

2 tbsp olive oil

3 tbsp butter

5 garlic cloves, minced

¹⁄₃ cup white wine or cooking wine

1 cup chicken broth

2lbs (1kg) uncooked shrimp, peeled and deveined

1¹⁄₂ tbsp fresh lemon juice

1 tsp fine grind sea salt

¹⁄₂ tsp ground black pepper

1 tbsp chopped fresh parsley

1 Place a steamer basket with legs in the inner pot and add 1 cup water to the bottom of the pot. 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 1 minute.

3 When the cook time is complete, quick release the pressure.

4 Open the lid and carefully remove the steamer basket and cauliflower from the inner pot. Set aside.

5 Carefully remove the inner pot from the base, drain and wipe dry with a paper towel, and return the pot to the base.

6 Add the cauliflower florets to a food processor or blender and pulse until a ricelike texture is formed. Set aside.

7 Select Sauté (Normal). Add the olive oil and butter to the inner pot. Once the butter is melted, add the garlic and sauté for 3 minutes or until the garlic becomes fragrant.

8 Add the wine and chicken broth to the pot and simmer for 2 minutes, using a wooden spoon to stir the ingredients and scrape any browned bits from the bottom of the pot. Press Cancel to turn off the pot. Add the shrimp and stir.

9 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Meat Stew (High) and set the cook time for 1 minute.

10 When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.

11 Open the lid. Add the lemon juice, sea salt, and black pepper. Stir.

12 Transfer the cauliflower rice to a serving platter. Ladle the shrimp and sauce over the rice and garnish with the parsley. Serve warm.

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

Garlic Shrimp Scampi with Cauliflower Rice