Prepare the ingredients.
In a separate bowl: make a vinaigrette with the hazelnut puree, hazelnut milk, vinegar, salt and pepper.
In the pot, dry-fry the chopped hazelnuts until browned. Remove.
Place the romanesco and olives in the steam basket. Add 200 ml water to the pot and then put the steam basket.
Pressure Cooking Time: 2 mins.
Serve the romanesco warm or cold with the vinaigrette and toasted hazelnuts.
