Great Northern Beans with Cauliflower, Fennel and Feta

Even though this recipe is just as much about beans as cauliflower, I think of it as one of my favorite cauliflower side dishes. Be sure to watch the time and release the pressure as soon as the time is up so that you don't overcook the cauliflower.

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Great Northern Beans with Cauliflower, Fennel and Feta

  • Prep Time: 10 m
  • Cook Time: 13 m
  • Natural Relase: 15 m
  • Total Time: 23 m
  • Servings:


  • 1 cup Great Northern beans or white cannellini beans
  • 1 head cauliflower, broken into florets (about 2 cups)
  • 4 sprigs fresh thyme
  • salt and freshly ground black pepper
  • cups water
  • 1 small bulb fennel thinly sliced
  • juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • cups crumbled feta cheese


  1. Place the beans in the pressure cooker and cover with at least 1-inch of water. Lock the lid in place.
  2. Pressure cook on HIGH For 10 minutes.
  3. Let the pressure drop NATURALLY and carefully remove the lid. Strain the beans and return them to the hot cooker. Add the cauliflower florets and thyme sprigs. Season with salt and freshly ground black pepper. Add the water and lock the lid in place.
  4. Pressure cook on HIGH for 3 minutes.
  5. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the beans and cauliflower to a large bowl with a slotted spoon. Add the fennel to the bowl and toss with the lemon juice, olive oil and fresh herbs. When well mixed, toss one more time gently with the feta cheese and season to taste with salt and pepper.
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