Cacio e Pepe Roasted Cauliflower
User Reviews
5
Cacio e Pepe Roasted Cauliflower
Description
This recipe starts with cutting a cauliflower into florets and tossing them in melted butter and freshly cracked black pepper, infusing the vegetable with richness and spice. Pecorino cheese, known for its sharp saltiness, is generously sprinkled and mixed with the florets before roasting. The cauliflower is spread on an unlined baking sheet and roasted at 425°F until golden and tender, allowing the cheese to crisp on the surface.
After roasting, an additional sprinkle of pecorino enhances the flavor and texture. The dish's peppery bite contrasts with the buttery cauliflower and sharp cheese, creating a flavorful side.
Salt is not generally added, as the pecorino cheese provides sufficient seasoning. Cauliflower's natural sweetness softens with high heat, yielding a pleasing balance of tender interiors and crispy exteriors.
Ingredients
- 1 cauliflower cut into florets, head
- 3 tablespoons butter melted
- ½ to 1 teaspoon black pepper freshly cracked
- ½ cup pecorino cheese plus extra for sprinkling, freshly grated
Instructions
- Preheat the oven to 425 degrees F.
- Place the cauliflower florets on a baking sheet. I do not use foil or parchment for this - I feel that it compromises the crispness of the vegetables.
- Drizzle the butter over the florets, then toss them well so all of them are covered. Sprinkle with the black pepper and toss. Cover with the pecorino cheese, tossing again.
- Roast for 20 to 25 minutes, until the cauliflower is golden and roasted and the cheese is crisp on the baking sheet. Remove the pain and do an additional sprinkle of cheese. Let the pan sit for 2 to 3 minutes. Lift the cauliflower and crisped cheese off the sheet and onto a platter. Serve!
- Note: pecorino is super salty so I do not use salt in this recipe. If you feel that you need it, add a sprinkle of salt when roasting!
User Reviews
Overall Rating
5
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