This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
115g
water
1
medium head cauliflower, leaves removed
33g
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
50g
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
1/2 cup
water
1
medium head cauliflower, leaves removed
1/4 cup
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
1/2 cup
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
Utensils
Small Bowl
Step 1
Place water and Cook & Crisp™ Basket in pot.
Step 2
With a knife, cut an X into the head of cauliflower, slicing about halfway down. Place cauliflower into the basket.
Step 3
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
Step 4
In a small bowl, stir together olive oil, garlic, capers, and crushed red pepper.
Step 5
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 6
Spread the oil mixture evenly over the cauliflower, placing some of it into the center of the cauliflower. Sprinkle Parmesan cheese evenly over the cauliflower.
Step 7
Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 10 minutes. Select START/STOP to begin.
Step 8
When cooking is complete, transfer cauliflower to a serving platter using a large spatula. Garnish with fresh parsley.
With a knife, cut an X into the head of cauliflower, slicing about halfway down. Place cauliflower into the basket.
115g
water
1
medium head cauliflower, leaves removed
33g
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
50g
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
1/2 cup
water
1
medium head cauliflower, leaves removed
1/4 cup
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
1/2 cup
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
Step 3 of 8
Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin.
115g
water
1
medium head cauliflower, leaves removed
33g
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
50g
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
1/2 cup
water
1
medium head cauliflower, leaves removed
1/4 cup
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
1/2 cup
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
Step 4 of 8
In a small bowl, stir together olive oil, garlic, capers, and crushed red pepper.
115g
water
1
medium head cauliflower, leaves removed
33g
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
50g
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
1/2 cup
water
1
medium head cauliflower, leaves removed
1/4 cup
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
1/2 cup
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
Step 5 of 8
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.
115g
water
1
medium head cauliflower, leaves removed
33g
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
50g
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
1/2 cup
water
1
medium head cauliflower, leaves removed
1/4 cup
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
1/2 cup
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
Step 6 of 8
Spread the oil mixture evenly over the cauliflower, placing some of it into the center of the cauliflower. Sprinkle Parmesan cheese evenly over the cauliflower.
115g
water
1
medium head cauliflower, leaves removed
33g
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
50g
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
1/2 cup
water
1
medium head cauliflower, leaves removed
1/4 cup
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
1/2 cup
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
Step 7 of 8
Close crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 10 minutes. Select START/STOP to begin.
115g
water
1
medium head cauliflower, leaves removed
33g
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
50g
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
1/2 cup
water
1
medium head cauliflower, leaves removed
1/4 cup
olive oil
4
cloves garlic, peeled, minced
2 tablespoons
capers, rinsed, minced
1 teaspoon
crushed red pepper
1/2 cup
grated Parmesan cheese
1 tablespoon
fresh parsley, chopped, for garnish
Step 8 of 8
When cooking is complete, transfer cauliflower to a serving platter using a large spatula. Garnish with fresh parsley.
