Serves 2, prep time 10 minutes, cooking time 4 minutes (plus 15 mins baking)
1 tbsp of olive oil
2 red onions, sliced
300g of chopped Shiitake mushrooms
500ml of hot vegetable stock
1 cauliflower, washed and trimmed
2 tbsp of cornflour
2 tbsp of cold water
FOR THE RUB
2 tbsp of olive oil
½ tsp of rock salt
½ tsp of freshly ground black pepper
1 tsp of dried parsley
3 garlic cloves, chopped
The zest and juice of ½ a lemon
Crispy fried onions to serve
Preheat the oven to 180C. Trim and wash the cauliflower and set to one side.
Select the sauté function on the Nutricook. Add the oil, when hot add the onion and sauté until soft, then add the mushrooms, stir to coat with the oil.
Pour in the hot vegetable stock bring to the boil then switch off the pot.
Mix the rub ingredients in a bowl, then coat the cauliflower.
Place the cauliflower on the wire trivet and lower into the pot.
Add the lid, close the valve, select the pressure on high for three minutes.
Once cooked, release the pressure manually. Remove the cauliflower on the trivet, place in a baking dish; bake in the oven for 15 minutes.
Meanwhile, combine the cornflour and cold water, select the sauté function and heat the stock. Stir in the cornflour a little at a time until the sauce thickens.
Remove the cauliflower from the oven, place in a serving dish, pour over the gravy, top with crispy fried onions and serve.