This dish contains the following allergens: Milk/Dairy, Wheat, milk
Cooking mode
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1
medium head of cauliflower, cut into florets
250ml
water
500ml
whole or semi skimmed milk
50g
unsalted butter, cut into small cubes
50g
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
100g
mature cheddar cheese, grated
1
medium head of cauliflower, cut into florets
8.75fl. oz
water
17.5fl. oz
whole or semi skimmed milk
1.75oz
unsalted butter, cut into small cubes
1.75oz
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
3.5oz
mature cheddar cheese, grated
Utensils
Step 1
Place cauliflower florets and water in the pot.
Step 2
Assemble the pressure lid, making sure the pressure release button is in the SEAL position. Select PRESSURE and set to LOW. Set time to 1 minute.
Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
Transfer cauliflower to a colander to drain. Wipe out pot.
Step 5
Select SEAR/SAUTÉ and set to 4 (medium-high). Select START/STOP to begin. Add milk, butter and flour to pot and using a silicone balloon whisk, whisk together continuously until sauce starts to thicken, this may take several minutes. Turn down the heat to 2 (low medium).
Step 6
Then whisk in mustard, seasoning and half the cheese. Stir in the drained cauliflower and sprinkle over the remaining cheese.
Step 7
Close crisping lid. Select AIR CRISP, set temperature to 200°C, and set time to 7 minutes. Select START/STOP to begin.
Assemble the pressure lid, making sure the pressure release button is in the SEAL position. Select PRESSURE and set to LOW. Set time to 1 minute.
1
medium head of cauliflower, cut into florets
250ml
water
500ml
whole or semi skimmed milk
50g
unsalted butter, cut into small cubes
50g
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
100g
mature cheddar cheese, grated
1
medium head of cauliflower, cut into florets
8.75fl. oz
water
17.5fl. oz
whole or semi skimmed milk
1.75oz
unsalted butter, cut into small cubes
1.75oz
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
3.5oz
mature cheddar cheese, grated
Step 3 of 8
When pressure cooking is complete, quick release the pressure by moving the pressure valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1
medium head of cauliflower, cut into florets
250ml
water
500ml
whole or semi skimmed milk
50g
unsalted butter, cut into small cubes
50g
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
100g
mature cheddar cheese, grated
1
medium head of cauliflower, cut into florets
8.75fl. oz
water
17.5fl. oz
whole or semi skimmed milk
1.75oz
unsalted butter, cut into small cubes
1.75oz
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
3.5oz
mature cheddar cheese, grated
Step 4 of 8
Transfer cauliflower to a colander to drain. Wipe out pot.
1
medium head of cauliflower, cut into florets
250ml
water
500ml
whole or semi skimmed milk
50g
unsalted butter, cut into small cubes
50g
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
100g
mature cheddar cheese, grated
1
medium head of cauliflower, cut into florets
8.75fl. oz
water
17.5fl. oz
whole or semi skimmed milk
1.75oz
unsalted butter, cut into small cubes
1.75oz
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
3.5oz
mature cheddar cheese, grated
Step 5 of 8
Select SEAR/SAUTÉ and set to 4 (medium-high). Select START/STOP to begin. Add milk, butter and flour to pot and using a silicone balloon whisk, whisk together continuously until sauce starts to thicken, this may take several minutes. Turn down the heat to 2 (low medium).
1
medium head of cauliflower, cut into florets
250ml
water
500ml
whole or semi skimmed milk
50g
unsalted butter, cut into small cubes
50g
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
100g
mature cheddar cheese, grated
1
medium head of cauliflower, cut into florets
8.75fl. oz
water
17.5fl. oz
whole or semi skimmed milk
1.75oz
unsalted butter, cut into small cubes
1.75oz
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
3.5oz
mature cheddar cheese, grated
Step 6 of 8
Then whisk in mustard, seasoning and half the cheese. Stir in the drained cauliflower and sprinkle over the remaining cheese.
1
medium head of cauliflower, cut into florets
250ml
water
500ml
whole or semi skimmed milk
50g
unsalted butter, cut into small cubes
50g
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
100g
mature cheddar cheese, grated
1
medium head of cauliflower, cut into florets
8.75fl. oz
water
17.5fl. oz
whole or semi skimmed milk
1.75oz
unsalted butter, cut into small cubes
1.75oz
plain flour
1 tsp
dried English mustard powder
Salt and freshly ground black pepper
3.5oz
mature cheddar cheese, grated
Step 7 of 8
Close crisping lid. Select AIR CRISP, set temperature to 200°C, and set time to 7 minutes. Select START/STOP to begin.
