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Two-Cheese Pasta with Cauliflower (Fast & Slow)
In this dish from Naples, Italy, the cauliflower and pasta are given equal importance, and there’s just enough cheese to balance the vegetable’s natural sweetness. We use a combination of savory pecorino Romano cheese and aged provolone (also called provolone picante, or sharp provolone). If you can't find aged provolone, regular provolone is an acceptable, though milder-tasting, substitute. A short, twisty pasta shape combines well with the cauliflower and stands up nicely to pressure cooking; we especially liked gemelli and fusilli.
4
Servings
Don't forget to dry the cauliflower; the drier it is, the less splattering it will cause in the hot oil.
35 minutes
25 minutes active
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium garlic clove, smashed and peeled
Directions
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01On a 6-quart Instant Pot, select Medium/Normal Sauté. Add the oil and garlic, then cook, stirring, until the clove is golden brown, 2 to 3 minutes. Remove and discard the garlic, then add the cauliflower quarters. Cook, occasionally turning the cauliflower, until the pieces are well browned on all sides, 8 to 12 minutes. Add the pasta and pepper flakes, stirring to coat with the oil, then add 2¼ cups water, 1 teaspoon salt and ¼ teaspoon black pepper. Distribute the pasta in an even layer; it should be almost fully submerged in liquid (it’s fine if the cauliflower is not fully submerged).
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I'm not a fan of cauliflower, but this dish turned out great!