If you love cacio e pepe, this lightened-up Cacio e Pepe Cauliflower is for you! It puts a low-carb and gluten-free twist on the classic pasta dish but still has the same rich, cheesy, and peppery flavors you love.

Overhead shot of bowl of cacio e pepe cauliflower next to wedge of parmesan and bowl of pepper.

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If you can turn a head of cauliflower into mashed potatoes, fried rice, and pizza crust, then why not cacio e pepe? With minimal ingredients and barely any effort, this recipe for Cacio e Pepe Cauliflower delivers the bold, cheesy, and peppery flavors of the classic Italian pasta dish, all in a healthier version.

Traditional cacio e pepe (pronounced KAH-choh eh PEH-peh) is made with just Pecorino Romano cheese, freshly cracked black pepper, and pasta, but don’t let its simplicity fool you. When done right, the ingredients create a luxurious and flavorful sauce, all without a drop of cream. That same magic works just as well with roasted cauliflower.

Roasted cacio e pepe cauliflower florets on baking sheet sprinkled with coarsed pepper and romano cheese.

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Why you’ll love this recipe

When roasted, cauliflower takes on golden, crisp edges and tender centers, making it the perfect canvas for the salty Pecorino and bold black pepper. The result? A standout side dish for weeknight dinners or special occasions. As a bonus, it’s just as delicious as the classic pasta version but without the carbs and gluten!

Ingredients needed

Ingredients for roasted cacio e pepe cauliflower labeled on counter.

Cauliflower – The star of this lightened-up twist on the classic cheese and pepper pasta. Look for a head of cauliflower that has tightly packed, firm florets with no dark spots or blemishes.
Oil and butter – Drizzling both extra virgin olive oil and melted butter over the cauliflower encourages the florets to brown and infuses them with wonderful rich flavors.
Pecorino cheese – Pecorino gives the dish its signature sharp and salty flavors. As always, I recommend grating the cheese right from the block for the very best flavor. Pre-grated cheese will work in a pinch but it won’t melt as well and doesn’t have the same depth of flavor. If you can’t find Pecorino, use freshly grated Parmesan or Grana Padano cheese instead.
Black pepper – Freshly cracked black pepper is an essential part of any cacio e pepe recipe (it’s in the name!).
Garlic powder
Kosher salt

How to make cacio e pepe cauliflower

Slice the cauliflower into half-inch-thick steaks before breaking them into even, bite-sized florets.
Transfer the cauliflower florets to a baking sheet, drizzle the olive oil and melted butter over top, and toss to coat.
Sprinkle black pepper, garlic powder, and half of the Pecorino cheese over the cauliflower, then toss to coat. Sprinkle the remaining Pecorino over the top.
Spread the cauliflower evenly on the baking sheet and bake it until it’s fork-tender and golden brown around the edges. Season with kosher salt to taste, then enjoy!

Tips and tricks

Slicing the cauliflower into steaks before breaking them up into florets gives them more surface area to coat with seasonings, yielding crispy, golden, and cheese-coated edges.
I usually line my baking sheet with parchment paper for easy cleanup, but in this case, leave the pan naked. Roasting the seasoned cauliflower on a naked pan will give you the crispiest results.
Leave some space in between each floret to encourage the edges to crisp up rather than steam and become soggy.

Roasted cacio e pepe cauliflower florets on baking sheet.

Variations

Cacio e pepe cauliflower is so simple and leaves room for lots of extra flair. Here are some fun ways to switch things up:

Spicy additions: Season the cauliflower with a pinch of red pepper flakes or cayenne pepper before roasting if you like a nice kick. For more heat, mix 1 teaspoon of Calabrian chili paste with the melted butter before drizzling it over the cauliflower.
Cauliflower substitutes: If cauliflower isn’t your favorite, try this recipe with broccoli or romanesco florets, or halved brussels sprouts instead.
Roast with more veggies: You’re not limited to using only cauliflower here. Feel free to season and roast any of the vegetables I listed above, as well as sliced zucchini or whole baby bella mushrooms alongside the cauliflower.

Close up of cacio e pepe cauliflower in serving bowl.

Serving suggestions

Cacio e pepe cauliflower, with all of its cheesy and peppery goodness, makes for a mouthwatering side dish. Stick to its Italian roots and pair it with simple pasta recipes or meaty mains, like:

Or → enjoy it with any of these 15+ Dishes to Serve with Roasted Cauliflower.

You could also use the roasted cauliflower as a flavor booster in salads or grain bowls. Once it’s done roasting, toss it with this Italian Radicchio Salad or a simple Kale Caesar, or use it as a topping on a Power Bowl.

Storing

Store the leftover roasted cauliflower in an airtight container in the fridge for up to 3 days.

To reheat, lay the cauliflower on a baking sheet and heat it in a 400°F oven or air fryer for 5 to 7 minutes or until it’s warmed through and crispy again. I would avoid microwaving the leftovers, as it can make the cauliflower soggy.

Erin’s wine pairings for roasted cauliflower

A cauliflower dish this delicious deserves a wine that complements its indulgent flavors without overpowering them, such as:

A classic Sauvignon Blanc or Pinot Gris with a crisp, dry profile.
Or a medium-bodied red wine with natural acidity, such as Chianti, Sangiovese, or Zinfandel.

More easy roasted vegetable side dishes

Did you try this cauliflower recipe?

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