Stuffed Cauliflower
Stuffed Cauliflower
The Culinary Cartel
Stuffed Cauliflower
The Culinary Cartel
Prep Time:
10 mins
Cook Time:
40 mins
Servings:
4-6 servings
Ingredients
- 1 large cauliflower
For the Stuffing
- 2 brown onions diced
- 3 garlic cloves finely diced
- 90 g breadcrumbs
- 1 Tbsp chopped fresh parsley
- 30 g pistachios roughly chopped
- 60 ml veg stock
For the Pickle
- 1 lime
- 1/2 red onion
- Pinch sugar and salt
For the green sauce
- 60 ml tahini
- 60 ml water
- 1 garlic clove
- ½ lime juiced
- Salt and pepper
- 10 g parsley
Instructions
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Add oil to the inner pot and select sauté, then add the brown onion and cook until soft, and lightly golden. then add the chopped garlic.
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Remove the sautéed onions and garlic from the inner pot and put in a bowl with the breadcrumbs, parsley, pistachios, and veg stock and mix everything together. Set aside the stuffing and wash the inner pot.
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Using a sharp knife cut away part of the cauliflower stem, and tunnel partially into the cauliflower.
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Place the cauliflower into the air fryer basket, add the basket to the clean pot insert and add 500ml water.
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Secure the pressure cooking cover and select Pressure Cook and set the time to 1 minute.
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When the cooking program finishes, perform a quick pressure release and remove the cauliflower from the pot, and drain the water.
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Once the cauliflower has cooled, add small handfuls of the stuffing mix underneath the floret stems, and into the cavity, you made earlier. Excess stuffing can be rolled into balls and Air Fried until crispy at 170°C.
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Place the cauliflower into the air frying basket, stuffing side down and then into the inner pot.
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Remove the pressure cooking cover to expose the air frying element and brush the cauliflower with oil, and season with salt and pepper.
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Lock the lid, and select Air Fry, and set the time for 18 minutes and temperature to 205°C.
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While the cauliflower cooks make the pickle by combining the pickle ingredients in a bowl.
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Next, combine the green sauce ingredients and blend until smooth.
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When the cauliflower is cooked, smear the green sauce on a platter and place the stuffed cauliflower on top and scatter over the pickled red onions and serve immediately.
