Black Cauliflower Pasta - Seafood Recipe

Black Cauliflower Pasta
Aggregate Time to Prepare: 20 Minutes

Yield: 3 Servings 


1 lb frozen seafood mix, defrosted
1 tsbp squid ink
2 cups cauliflower, chopped into florets
2 tbsp apple cider vinegar
4 garlic cloves, crushed
¼ cup Parmesan cheese
½ cup olive oil 


1 tbsp fresh parsley, thinly sliced
1 tsp fresh rosemary, thinly sliced
1 tsp sea salt 

How to Cook:

Turn on your Instant Pot and coat the inner pot with three tablespoons of olive oil.
Switch your Instant Pot to ‘’Sauté’ mode and heat up. Put in crushed garlic and stir-fry for one minute.
After that, put in seafood mix, parsley, chopped rosemary, and drizzle with salt. Stir thoroughly and pour in the rest of the olive oil along with ¼ cup of water.
Put in chopped cauliflower and mix in the squid ink. Shut and secure the lid . Set the steam release handle and switch to ‘’Manual’ mode.
Turn the timer to 5 minutes on high pressure.
When finished, depressurize using the natural release method for approximately 10 minutes and then move the pressure valve to the ‘’Venting’’ position to release the rest of the pressure.
Cautiously open the lid and drizzle with Parmesan cheese.
Serve warm.
Nutritional Info:(Calories 476| Total Fats 37g | Net Carbs: 6.8g | Protein: 25.9g |Fiber: 1.8g)

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