pre- Separate cauliflower, wash them well and place them in the basket to steam cook.
- Pour 200 ml of water in the pressure cooker and place the basket. Close and pressurize in high heat. As soon as the valve begins to ring, reduce the heat and cook for 4 minutes.
- After this time, turn the heat off, allow steam to escape and open. Drain the cauliflower and allow cooling. Boil milk in a ladle. Melt 50 gr of butter in a small saucepan, add the sifted flour and cook it for 2 minutes in very low heat, always stirring. Pour the hot milk little by little, removing with a dipstick, and cook it until achieving a thick and smooth béchamel.
- Beat the eggs lightly and grate the cheese.
- Grease the bundt with the remaining butter and lining it with the grated bread.
- Place the cauliflower in the mixer bowl; add the béchamel, cheese, nutmeg, marjoram, salt and pepper and lastly the beaten eggs. Whip it all until getting a smooth and thick mix.
- Pour the cauliflower mix into the mold.
- Pour 400 ml of water into the pressure cooker and introduce the bundt, close it and pressurize it in high heat. As soon as the valve begins to ring, cook it for 15 minutes.
- After this is done, turn heat off, allow steam to escape carefully and open the pot. Remove the bundt and allow the pudding to sit briefly before turn it over into a dish.
- Serve the cauliflower immediately, sliced in single servings.
- 1 pinch of nutmeg
- 1 cauliflower of 1 kg
- 3 tbsp of flour
- Salt and pepper
- 70 g of butter
- Grated bread
- 300 ml of milk
- 1 tbsp of marjoram
- 2 eggs
- 100 g of grated emmenthal
