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.