Cacio e Pepe Roasted Cauliflower

Ingredients

• 2 cauliflower heads (whole)
• 2 tbsp olive oil (divided; 1 tbsp per head)
• 0.75 cup pecorino romano (grated, for coating the cauliflower)
• 1 tsp fresh cracked pepper (for the sauce)
• 1 cup heavy cream (for the sauce)
• 1 cup pecorino romano (grated, for the sauce)
• 2 tbsp fresh parsley (chopped, for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Bring a large pot of water to a boil. Boil each whole cauliflower head for 3 minutes on each side (6 minutes total per head).

3. 3

   Remove the cauliflower from the water and let them air dry for 15-20 minutes until completely dry.

4. 4

   Lightly coat each cauliflower head with 1 tablespoon of olive oil.

5. 5

   Place 3/4 cup of grated Pecorino Romano in a large bowl. Coat each oiled cauliflower head thoroughly with the cheese.

6. 6

   Place the coated cauliflower heads on a parchment-lined baking sheet and bake for 40-45 minutes, or until the cheese crust is golden brown.

7. 7

   When the cauliflower is almost finished roasting, start the sauce. Add the fresh cracked pepper to a pan and toast over medium heat until fragrant.

8. 8

   Lower the heat to medium-low, then add the heavy cream and 1 cup of grated Pecorino Romano to the pan.

9. 9

   Cook the sauce for 5-8 minutes, stirring constantly as it thickens.

10. 10

    Pour the warm Cacio e Pepe sauce over the roasted cauliflower heads and garnish with chopped fresh parsley.

Notes

The author notes that boiling the cauliflower first ensures a tender interior while roasting provides the crispy exterior. The sauce is a non-traditional take on Cacio e Pepe using cream for a richer consistency.

Nutrition per serving

• vegetarian
• side dish
• roasted
• cauliflower
• low carb
• keto-friendly
• easy recipes