Black cauliflower pasta gets its dramatic colour from squid ink and its bite from tender florets that stand in for noodles. Seafood mix, garlic, rosemary, and parsley simmer with the ink in the Instant Pot, then finish under a snowfall of Parmesan. It looks like a restaurant showstopper and lands on the table in twenty minutes.
Black Cauliflower Pasta
(Total Time: 20 MIN| Serves: 3)
Ingredients:
1 lb (454 g) frozen seafood mix, defrosted
2 cups (480 ml) cauliflower, chopped into florets
½ cup olive oil
4 garlic cloves, crushed
2 tbsp (30 ml) apple cider vinegar
1 tsbp squid ink
¼ cup Parmesan cheese
Spices:
1 tsp sea salt
1 tbsp (15 ml) fresh parsley, finely chopped
1 tsp (5 ml) fresh rosemary, finely chopped
Directions:
- Plug in the instant pot and grease the inner pot with three tablespoons of olive oil.
- Press the ‘’Sauté’’ button and heat up. Add crushed garlic and stir-fry for one minute.
- Now, add seafood mix, parsley, chopped rosemary, and sprinkle with salt. Give it a good stir and pour in the remaining olive oil along with ¼ cup of water.
- Add chopped cauliflower and stir in the squid ink. Securely lock the lid. Set the steam release handle and press the ‘’Manual’’ button.
- Set the timer for 5 minutes on high pressure.
- When done, release the pressure naturally for about 10 minutes and then move the pressure valve to the ‘’Venting’’ position to release the remaining pressure.
- Carefully open the lid and sprinkle with Parmesan cheese.
- Serve warm.
Per Serving(Calories 476| Total Fats 37g | Net Carbs: 6.8g | Protein: 25.9g |Fiber: 1.8g)
Pro Tips
- Stir the squid ink into the cooking liquid before the lid goes on — it stains everything evenly that way instead of leaving black streaks.
- Keep the cauliflower florets chunky so they hold their shape against the seafood; riced cauliflower would disappear into the sauce.
- Defrost and drain the seafood mix thoroughly before it hits the pot, or the melted ice waters down the olive oil sauce.
- A natural release of about ten minutes protects the tender squid in the mix from a violent vent.
Frequently Asked Questions
Where do I buy squid ink?
Fishmongers and good supermarkets sell it in small sachets or jars; a single teaspoon is all this recipe needs, and the rest keeps in the fridge for weeks.
Can I make black cauliflower pasta without seafood?
Yes — use vegetable broth instead of fish stock and add sautéed mushrooms for heft; the squid ink and cauliflower carry the dish on their own.
Does squid ink taste fishy?
No — it is mild and slightly briny, more like a gentle sea-salt note, and the garlic and rosemary dominate the finished bowl.
How do I reheat leftovers?
Warm gently on Sauté with a splash of water and stir in the Parmesan only when serving, so the sauce stays glossy.
Recipe Card
Ingredients
Method
- Plug in the instant pot and grease the inner pot with three tablespoons of olive oil.
- Press the ‘’Sauté’’ button and heat up.
- Add crushed garlic and stir-fry for one minute.
- Now, add seafood mix, parsley, chopped rosemary, and sprinkle with salt. Give it a good stir and pour in the remaining olive oil along with ¼ cup of water.
- Add chopped cauliflower and stir in the squid ink. Securely lock the lid.
- Set the steam release handle and press the ‘’Manual’’ button.
- Set the timer for 5 minutes on high pressure.
- When done, release the pressure naturally for about 10 minutes and then move the pressure valve to the ‘’Venting’’ position to release the remaining pressure.
- Carefully open the lid and sprinkle with Parmesan cheese.
- Serve warm. Per Serving(Calories 476| Total Fats 37g | Net Carbs: 6.8g | Protein: 25.9g |Fiber: 1.8g)
