In the inner steel pot of the instant pot, put in one cup of water

Put half of the cauliflower florets in a steaming basket and put the basket into the instant pot

Keep the steam release handle on 'venting' and use the steaming function for 2 minutes

Remove the cauliflower from the instant pot and keep aside .

Put the beets in the water leftover from steaming the cauliflower

Put the instant pot on manual pressure for 6 minutes, close the steam release handle

Allow the pressure to release naturally when the instant pot finishes cooking

Meanwhile, heat a sauté pan and add oil

Add in the remaining cauliflower florets and cook until tender and seared

Remove from heat and keep aside

Peel the beets and cut into desired shapes - circles/ stars ( with a small cookie cutter)

Arrange the beets, cauliflower and frisee on a serving platter. Serve with the dressing on the side

Combine the lemon juice, salt, pepper, and Dijon mustard in a small jar with a

tight-fitting lid. Shake them until the salt and mustard are fully dissolved.

Add the olive oil and shake the jar again, this time until the mixture is fully blended.