Cacio e Pepe Cauliflower

Name: Cacio e Pepe Cauliflower
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 1 medium head cauliflower (about 2 pounds), cut into bite-size florets; 4 tablespoons unsalted butter, melted; Kosher salt and freshly ground black pepper; 1/2 cup finely grated pecorino (about 2 ounces)

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Level: Easy

Total: 30 min
Active: 5 min

Yield: 6 servings

Cacio e pepe (literally "cheese and pepper") has four simple ingredients: pasta, pecorino, salt and black pepper. In this gluten-free version, we swapped out the pasta with cauliflower and roasted it until golden brown. The dish is still perfectly creamy and delicious but packed with veggies to boot! We tried various sizes of grated cheese and found that the more finely grated it is, the better it sticks to the cauliflower.

Level: Easy

Total: 30 min
Active: 5 min

Yield: 6 servings

Ingredients

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1 medium head cauliflower (about 2 pounds), cut into bite-size florets

4 tablespoons unsalted butter, melted

Kosher salt and freshly ground black pepper

1/2 cup finely grated pecorino (about 2 ounces)

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.
Add the cauliflower, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper to a large bowl and toss to evenly coat. Sprinkle with 1/4 cup of the cheese and toss to coat. Transfer the cauliflower to a rimmed baking sheet and spread in an even layer, being sure to scrape all the seasoning from the bowl with a rubber spatula.
Roast until the cauliflower is golden and tender, tossing halfway through, 25 to 30 minutes. Transfer to a serving platter and sprinkle evenly with the remaining 1/4 cup cheese and 1/4 teaspoon pepper.