Tip: Any cheese can be used. Parmesan cheese contains animal rennet however vegetarian substitutes are widely available.
Cheesy Cauliflower Gratin
- 250ml beer
- 1 head cauliflower, trimmed, cut in florets
- 2 teaspoons sea salt
- 1 pinch ground nutmeg
- 40g dried currants or raisins
- 65g Italian bread crumbs
- 65g grated Parmesan cheese
- 125ml double cream
- 1 tablespoon plain flour
- Cooking spray
Pour beer into the pot. Add the cauliflower, salt, nutmeg and currants. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
While cauliflower mixture is cooking, stir together bread crumbs and cheese; set aside. In a separate bowl, stir together the cream and flour.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Add flour mixture to the pot. Select SEAR/SAUTÉ and set to Medium. Select START/STOP to begin. Bring sauce to a boil. Once boiling, press the Power button to turn off SEAR/SAUTÉ.
Sprinkle bread crumb mixture over the cauliflower. Spray with cooking spray.
Close crisping lid. Select AIR CRISP, set temperature to 200°C, and set time to 10 minutes. Select START/STOP to begin. Cook until top is golden brown.