Cacio e Pepe Cauliflower

Course: Vegetable

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 230kcal

Author: Platings and Pairings

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.

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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

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

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