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Two-Cheese Pasta with Cauliflower (Fast & Slow)

Two-Cheese Pasta with Cauliflower (Fast & Slow)

A recipe our editorial director J.M. Hirsch learned while eating his way across Naples, Italy. He loves the way the vegetable turns creamy, blurring the line between the cheese sauce and the tender pasta.

By Julia Rackow & Courtney HillApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

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.

Tip

Don't forget to dry the cauliflower; the drier it is, the less splattering it will cause in the hot oil.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium garlic clove, smashed and peeled

  • 2

    pound head cauliflower, trimmed and quartered, core intact, patted dry (see note)

  • Kosher salt and ground black pepper

  • 8

    ounces short, curly pasta, such as gemelli or fusilli

  • ½

    teaspoon red pepper flakes, plus more to serve

  • 1½

    ounces pecorino Romano cheese, finely grated (½ cup), plus more to serve

  • 1½

    ounces aged provolone cheese (see note), finely grated (½ cup), plus more to serve

  • 3

    tablespoons chopped fresh flat-leaf parsley

Step 1

On 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).

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 3 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Stir the mixture, breaking the cauliflower into bite-size pieces. Sprinkle on the pecorino and stir until the cheese is evenly distributed and melted.

Sprinkle on the provolone, then stir until the pasta is glossy and lightly coated with melted cheese. Stir in the parsley, then taste and season with salt and black pepper.

Serve drizzled with additional oil and additional cheese and pepper flakes.

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