Roasted Cauliflower Cacio e Pepe
Cacio e pepe is a classic Italian pasta sauce made from grated pecorino romano cheese, grated parmigiano reggiano cheese and loads of black pepper! This version adds roasted cauliflower for a healthy seasonal twist.
Yield: 4 servings
  • 2 tbsp olive oil
  • 1 head of cauliflower, cut into florets
  • salt and black pepper, to taste
  • 1½ cups grated pecorino romano
  • 1 cup grated parmigiano reggiano
  • 1 tbsp freshly ground black pepper
  • 1 lb pasta
  1. Heat oven to 450F.
  2. In a large bowl, toss together the olive oil and cauliflower florets until well combined. Spread on a parchment-lined baking sheet and season to taste with salt and black pepper. Roast for 15-20 minutes, or until tender and starting to brown.
  3. Meanwhile, bring a large pot of salted water to a boil. In a large bowl, combine the pecorino romano, parmigiano reggiano, and freshly ground black pepper. Mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
  4. Once the water is boiling, add the pasta and cook until al dente. Drain, reserving a cup of the cooking water. Pour the pasta into the bowl with the cheese. Stir vigorously to coat the pasta, adding a bit of the pasta cooking water to thin the sauce if necessary. Add the cauliflower to the bowl and toss to coat. Serve topped with more black pepper and additional pecorino.
Adapted from The New York Times
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at