This dish contains the following allergens: Milk/Dairy
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250ml
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
40g
dried currants or raisins
65g
Italian bread crumbs
65g
grated Parmesan cheese
125ml
double cream
1 tbsp
plain flour
Cooking Spray
8.75fl. oz
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
1.4oz
dried currants or raisins
2.28oz
Italian bread crumbs
2.28oz
grated Parmesan cheese
4.38fl. oz
double cream
1 tbsp
plain flour
Cooking Spray
Utensils
Step 1
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.
Step 2
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
Step 3
While cauliflower mixture is cooking, stir together bread crumbs and cheese; set aside. In a separate bowl, stir together the cream and flour.
Step 4
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.
Step 5
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.
Step 6
Sprinkle bread crumb mixture over the cauliflower. Spray with cooking spray.
Step 7
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.
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.
250ml
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
40g
dried currants or raisins
65g
Italian bread crumbs
65g
grated Parmesan cheese
125ml
double cream
1 tbsp
plain flour
Cooking Spray
8.75fl. oz
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
1.4oz
dried currants or raisins
2.28oz
Italian bread crumbs
2.28oz
grated Parmesan cheese
4.38fl. oz
double cream
1 tbsp
plain flour
Cooking Spray
Step 2 of 7
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
250ml
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
40g
dried currants or raisins
65g
Italian bread crumbs
65g
grated Parmesan cheese
125ml
double cream
1 tbsp
plain flour
Cooking Spray
8.75fl. oz
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
1.4oz
dried currants or raisins
2.28oz
Italian bread crumbs
2.28oz
grated Parmesan cheese
4.38fl. oz
double cream
1 tbsp
plain flour
Cooking Spray
Step 3 of 7
While cauliflower mixture is cooking, stir together bread crumbs and cheese; set aside. In a separate bowl, stir together the cream and flour.
250ml
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
40g
dried currants or raisins
65g
Italian bread crumbs
65g
grated Parmesan cheese
125ml
double cream
1 tbsp
plain flour
Cooking Spray
8.75fl. oz
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
1.4oz
dried currants or raisins
2.28oz
Italian bread crumbs
2.28oz
grated Parmesan cheese
4.38fl. oz
double cream
1 tbsp
plain flour
Cooking Spray
Step 4 of 7
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.
250ml
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
40g
dried currants or raisins
65g
Italian bread crumbs
65g
grated Parmesan cheese
125ml
double cream
1 tbsp
plain flour
Cooking Spray
8.75fl. oz
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
1.4oz
dried currants or raisins
2.28oz
Italian bread crumbs
2.28oz
grated Parmesan cheese
4.38fl. oz
double cream
1 tbsp
plain flour
Cooking Spray
Step 5 of 7
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.
250ml
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
40g
dried currants or raisins
65g
Italian bread crumbs
65g
grated Parmesan cheese
125ml
double cream
1 tbsp
plain flour
Cooking Spray
8.75fl. oz
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
1.4oz
dried currants or raisins
2.28oz
Italian bread crumbs
2.28oz
grated Parmesan cheese
4.38fl. oz
double cream
1 tbsp
plain flour
Cooking Spray
Step 6 of 7
Sprinkle bread crumb mixture over the cauliflower. Spray with cooking spray.
250ml
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
40g
dried currants or raisins
65g
Italian bread crumbs
65g
grated Parmesan cheese
125ml
double cream
1 tbsp
plain flour
Cooking Spray
8.75fl. oz
beer
1
head cauliflower, trimmed, cut in florets
2 tsp
sea sal
1 pinch
ground nutmeg
1.4oz
dried currants or raisins
2.28oz
Italian bread crumbs
2.28oz
grated Parmesan cheese
4.38fl. oz
double cream
1 tbsp
plain flour
Cooking Spray
Step 7 of 7
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.
