Cacio e Pepe (with Cauliflower)

Name: Cacio e Pepe (with Cauliflower)
Yield: 4 to 6
Ingredients: 1 head cauliflower; 3 tablespoons extra virgin olive oil; ¾ teaspoon kosher salt, plus more to taste; ¾ teaspoon freshly ground black pepper; ¾ cup grated Parmesan, plus more for serving; 1 pound spaghetti or bucatini

Active Time: 20 minutes Total Time: 45 minutes Serves: 4 to 6

Ingredients

1 head cauliflower
3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt, plus more to taste
¾ teaspoon freshly ground black pepper
¾ cup grated Parmesan, plus more for serving
1 pound spaghetti or bucatini

Instructions

Heat the oven (with the oven rack in the middle) to 425°F.

Cut the cauliflower into florets (about 8 cups) and put them on a large rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Roast 25 to 30 minutes, or until the cauliflower is tender and golden brown at the edges. Let cool.

Bring a large pot of salted water to a boil.

In a food processor or blender, puree the cauliflower until smooth (you should get about 1¼ cups). Transfer to a medium bowl. Stir in the Parmesan and the remaining ½ teaspoon salt and ½ teaspoon pepper.

Cook the pasta according to the package directions. Reserve 1 cup pasta water before draining the pasta into a colander. Return the pasta to the pot.

Stir in ¾ cup of the reserved pasta water into the cauliflower mixture, then pour the mixture over the pasta. Stir well until the Parmesan is melted. Add a little more pasta water to make it more creamy, if necessary.

Serve topped with a little more Parmesan and pepper.

step by step

/01/

Cut the cauliflower into florets (about 8 cups) and put them on a large rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.