Step 1

Remove outer leaves from cauliflower. Using a paring knife, cut out about 1 inch of the woody core. Fill a 6-qt. electric or stove-top pressure cooker with 1 inch of water. Add cauliflower.

Step 2

Lock lid in place. Set electric cooker on high pressure to cook 4 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 4 minutes. Remove from heat. For both models, quickly release pressure. Open lid carefully.

Step 3

Meanwhile, in a small bowl combine pesto, dried tomatoes, and lemon juice.

Step 4

Using a slotted spoon, remove cauliflower. Cut crosswise into 1-inch slices (end slices may not hold together). Transfer to a platter. Top with pesto mixture and olives. Drizzle lightly with oil.