1 pound fresh or frozen cauliflower florets1/4 cup grated Parmesan cheese, or other cheese of your choice, like gruyerePour the pasta into the Instant Pot and add the water, soy sauce, mustard, and salt. Stir well to combine, then add the cauliflower on top without stirring, making sure that the cauliflower layer completely covers the pasta for even cooking. Secure the lid and move the steam release valve to Sealing. Select Manual/ Pressure Cook to cook on high pressure for 3 minutes.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and stir the pasta well, using a spatula to break up any pasta that has stuck together or stuck to the bottom of the pot. Use the spatula to mash any intact cauliflower florets against the side of the pot to help them dissolve into the pasta sauce.
Add the Cheddar and parmesan and stir well. Taste and adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days.Omit the whole-wheat pasta and use gluten-free pasta instead. Because gluten-free pasta is prone to foaming when cooked under pressure, I use only 3 cups water and cook on high pressure for 0 minutes.
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