Twice Cooked Whole Cauliflower

Prep Time 10 minutes

Cook Time 50 minutes

Servings 6

Ingredients

1 whole cauliflower, excess leaves and base trimmed so it sits flat.

50g walnuts, chopped

3 sprigs of parsley, finely chopped

700ml water

For the Béchamel

40g butter

40g (1⁄4 cup) plain flour

500ml milk

100g Lavato cheese, rind removed and cubed

50g parmesan, finely grated

30g buffalotto, crumbled

1 tbsp Dijon mustard

½ lemon, zested

Salt & pepper

Method

Add 700ml of water into the pressure cooker pot. Place the whole head of cauliflower into the basket and rest on the trivet in the pressure cooker. Lock the lid and once it comes up to pressure cook for 5 minutes.

Preheat the grill element in the oven to 210°C.

While the cauliflower is cooking make the béchamel, melt the butter in a saucepan over medium heat, add the flour and stir continuously for a minute with a wooden spoon. Pour in a quarter of the milk, whisking vigorously to prevent lumps. Stir in the rest of the milk and bring to the boil whisking until thickened. Remove from the heat and season with the salt and pepper and add the mustard, lemon zest and cheeses, reserving a small handful of parmesan.

Release the steam of the pressure cooker and carefully remove the basket. Using a wide slotted spoon transfer cauliflower to a round shallow baking dish. Pour over the sauce and scatter with remaining parmesan and the walnuts.

Place under the grill for 5 minutes or until golden and bubbling.

Serve with a sprinkle of fresh parsley.