Yesterday I cut up a really charge cauliflower for cauliflower cheese. I then put a cup of water in the bottom of the pot, and added the stand. Then I used my Missalis steamer basket for my cauliflower. It completely filled the basket.
I set it for manual, and 2 minutes. That’s how quick it cooks coming up to pressure, and cooking time. I used the instant release so that it wouldn’t overcook.
While it was coming up to pressure, I added the butter, and flour to a small saucepan to start my roux sauce. Then gradually added the milk, and grated Cheddar cheese. I also use pepper to taste. Once it boils, it starts to thicken, and you need to keep stirring so it doesn’t stick.
I then sliced up a vine ripe tomato.
The cauliflower went into a dish, the cheese sauce on top, and then slices of tomato. I then put it under the broiler to brown off.
I just had a bowl of this for my dinner, and my husband had one slice of Pizza with his. I still have half left to go with another meal.