This Cacio e Pepe Whole Roasted Cauliflower is an elegant and flavorful dish inspired by the classic Italian pasta. It features a whole cauliflower roasted until tender, then coated in a cheesy, peppery sauce. Perfect as a vegetarian main or a stunning side dish!
Ingredients:
- 1 medium head cauliflower, leaves removed
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper (or to taste)
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 1 tablespoon unsalted butter (optional, for extra richness)
Instructions:
Prepare the Cauliflower:
- Preheat your oven to 400°F (200°C).
- Wash the cauliflower and pat it dry. Trim the base so it can stand upright in a baking dish.
Season and Roast:
- Place the cauliflower in a baking dish. Drizzle with olive oil and rub it all over, including the base.
- Sprinkle with salt and half of the black pepper.
- Roast in the preheated oven for 40-50 minutes, or until the cauliflower is tender and golden brown. A knife should pierce it easily.
Prepare the Sauce:
- In a small saucepan, melt the butter (if using) over medium heat.
- Stir in the remaining black pepper and toast it for about 1 minute to release its aroma.
- Add Parmesan and Pecorino Romano cheese, stirring until melted and combined into a creamy sauce.
Coat the Cauliflower:
- Remove the roasted cauliflower from the oven. Pour the cheese sauce evenly over the cauliflower, ensuring it’s well coated.
Serve:
- Transfer to a serving dish and garnish with additional cheese and freshly ground black pepper. Slice into wedges and serve warm.
Tips:
- For added crunch, sprinkle breadcrumbs on the cauliflower before roasting.
- To make it vegan, use plant-based butter and cheese alternatives.
- Serve alongside pasta or salad for a complete meal.
