Cauliflower Cacio e Pepe

Cauliflower Cacio e Pepe

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  • Preparation 20 min
  • Cooking 1 h 25 min
  • Makes 4 to 6 servings

This cacio e pepe cauliflower recipe by Sébastien Beaudoin, Café RICARDO manager, is an original way to enjoy cauliflower. The vegetable is coated in a béchamel sauce made with pecorino, Parmesan and black pepper. It's a deliciously bold mix of flavours, perfect as a side for grilled meats like herb-crusted rack of pork.

  • Vegetarian
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Cauliflower

  • Sauce

Preparation

  • Cauliflower

  • Sauce

Note from Ricardo

Pecorino is a sheep’s milk cheese that is saltier and sharper than Parmesan or Grana Padano. Traditionally, Pecorino is the only cheese used in cacio e pepe pasta dishes. While we have combined two types of firm cheese in this recipe, you can choose to use only Parmesan.

If you are preparing the cauliflower to accompany the herb-crusted rack of pork, begin baking the cauliflower 25 minutes after placing the pork in the oven. Continue to bake the cauliflower for 10 minutes while the pork rests. Remove the cauliflower from the oven before preheating the broiler to finish off cooking the pork.

Personal Note