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Cacio e Pepe Cauliflower
PSA: New takes on cacio e pepe are so hot right now. We’ve seen everything from cacio e pepe radishes to cacio e pepe polenta on restaurant menus. But, great news, the flavor combo is easy to pull off at home. So we got our favorite veggie involved and created this cacio e pepe cauliflower recipe that you can make in just 20 minutes. Just like cauliflower mac and cheese, it’s creamy and cheesy—minus the extra carbs.
6 to 8 servings
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, divided
1 head cauliflower, cut into bite-size florets
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1½ cups whole milk
2 cups grated Pecorino Romano
1. In a large skillet, heat the olive oil and 1 tablespoon butter over medium heat. Add the cauliflower and sauté until it’s tender, 8 to 9 minutes. Add the garlic and toss until fragrant, 1 minute. Season with salt and pepper.
2. In a medium saucepan, heat the remaining 3 tablespoons butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes.
3. Whisk the milk into the saucepan and bring the mixture to a simmer over medium heat—the sauce should noticeably thicken. Remove the mixture from the heat and stir in the Pecorino. Season generously with more black pepper.
4. Stir the cauliflower into the sauce. Serve immediately.
263 calories
20g fat
9g carbs
14g protein
4g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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