This cacio e pepe cauliflower is warm, cheesy, and has a peppery black pepper bite. It just might be my favorite way to prepare cauliflower! Everyone will love this easy, cheesy side dish.
Cauliflower, how many ways do we love you? As pizza, as gnocchi, mashed, or roasted, cauliflower probably the most versatile vegetable to cook. Today, we’re preparing cauliflower simply, with cheese and pepper.
Cacio e pepe is an Italian pasta dish which means cheese and pepper. It’s ingredients are simple – just spaghetti, pecorino romano cheese, and black pepper. It’s such a comforting dish (cheese! pasta!), and it’s the inspiration for this cacio e pepe cauliflower.
What’s in this cacio e pepe cauliflower?
You only need a handful of ingredients to make this delicious side dish.
How to make cacio e pepe cauliflower
Roast cauliflower florets with olive oil, salt, pepper, garlic powder, and lemon zest.
Top roasted cauliflower with grated cheese and more pepper.
Garish with parsley, if desired.
All done! Serve warm and enjoy. This recipe couldn’t be much easier.
Tips for making this recipe perfectly
Use freshly cracked black pepper. The pepper flavor will be stronger and more fresh if you freshly grind pepper for this recipe. Also, if your pepper mill has multiple coarseness levels for grinding, select a coarser grind.
Finely grate cheese. Use a microplane or the smallest size hole on your grater to grate the cheese. This gives the grated cheese a fluffy, delicate texture that works well with the soft roasted cauliflower.
Serve immediately. This dish is best served right out of the oven. Toss the cauliflower with the cheese while it’s still warm so it can melt.