Cacio E Pepe With Buttered Cauliflower Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until golden brown and tender.
• STEP 3.In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
• STEP 4.In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
• STEP 5.Add the cooked pasta to the skillet and toss to coat in the butter and garlic mixture.
• STEP 6.Add the roasted cauliflower florets to the skillet and toss to combine with the pasta.
• STEP 7.Sprinkle the grated Parmesan cheese and freshly cracked black pepper over the pasta and cauliflower. Toss again to evenly distribute the cheese and pepper.
• STEP 8.Cook for an additional 1-2 minutes, until the cheese has melted and the dish is heated through.
• STEP 9.Serve the Cacio e Pepe with Buttered Cauliflower immediately, garnished with additional Parmesan cheese and black pepper, if desired.

Cooking Tips

• Make sure to roast the cauliflower until it is golden brown and tender for the best flavor and texture.
• Use freshly cracked black pepper for a more intense and aromatic flavor.
• Feel free to add some red pepper flakes for a spicy kick.
• Serve the dish immediately to enjoy it at its best.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet over medium heat, adding a splash of water or broth to prevent the dish from drying out.
• Garnish with additional Parmesan cheese and black pepper before serving.