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.
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.
Table of Contents
Ingredients needed
- 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.
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.
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.
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Full Recipe
Cacio e Pepe Cauliflower
Equipment
Ingredients
- 1 large head cauliflower
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter (melted)
- 2/3 cup grated pecorino cheese (divided, plus extra for serving)
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- Kosher salt (to taste)
Instructions
- Preheat your oven to 425-degrees F.
- Slice the head of cauliflower into 1/2″ thick steaks, breaking up wedges into even, bite-sized pieces.
- Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
- Sprinkle with half of the pecorino, pepper and garlic powder and toss again to combine. Sprinkle the remaining pecorino on top.
- Arrange the cauliflower evenly on the baking sheet and bake for 15-20 minutes, until the cauliflower is tender.
- Enjoy!
Notes
- 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.
- 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.
Nutrition
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