This roasted cacio e pepe cauliflower is your new go-to side dish! It’s golden and crisp, cheesy, and full of flavor with a touch of heat. Best of all, it pairs with almost anything.
I’ve got an excellent side dish for you.
This cacio e pepe cauliflower is perfect alongside winter mains. It roasts up crisp and caramelized, with a savory, peppery punch from freshly cracked black pepper and salty, nutty pecorino cheese.
I’ve made this a million times—it’s one of our favorite ways to enjoy cauliflower, and it always disappears. The method is simple: lots of cheese and lots of pepper—classic cacio e pepe flavors applied to roasted vegetables.
I prefer melting butter and tossing the florets in it before roasting rather than using olive oil. Butter helps the cauliflower brown deeply and adds a rich flavor that complements the pecorino. If you like brussels sprouts, the same approach works beautifully for them as well.
I’m usually not a huge fan of whole black peppercorns, but for cacio e pepe I embrace freshly cracked pepper—it adds bright, aromatic heat that pairs perfectly with pecorino romano. If you love cheese, this dish will feel like a dream.
This is what makes the cacio e pepe cauliflower exceptional:
- I drizzle melted butter and plenty of freshly cracked black pepper over the cauliflower florets. I usually skip added salt because pecorino is plenty salty on its own.
- I sprinkle some grated pecorino on the florets before roasting. Much of that cheese melts onto the pan and turns into irresistible golden, crispy shards.
- After roasting, I shower the hot cauliflower with another generous handful of pecorino so it melts immediately and coats the florets.
- I let the pan rest briefly so the cheese crisps and sets. Then I lift the florets and the crunchy cheese bits onto a platter—although eating straight from the pan is dangerously tempting.
This is one of those roasted vegetable dishes you’ll find yourself nibbling right off the baking sheet—fork in hand, taking bite after bite because it’s that good.
Simple, easy, and absolutely delicious—roasty, crisp, and cheesy. You’ll want to make it again and again.
Roasted Cacio e Pepe Cauliflower
Cacio e Pepe Roasted Cauliflower
Yield:
2
to 4 people
10 mins
25 mins
35 mins
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Ingredients
- 1 head of cauliflower, cut into florets
- 3 tablespoons melted butter
- ½ to 1 teaspoon freshly cracked black pepper
- ½ cup freshly grated pecorino cheese, plus extra for sprinkling
Instructions
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Preheat the oven to 425°F.
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Arrange cauliflower florets on a baking sheet. Do not use foil or parchment to maximize crispness.
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Drizzle melted butter over the florets and toss to coat. Sprinkle generously with freshly cracked black pepper and toss again. Add the pecorino and toss so some cheese sticks to the florets.
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Roast for 20 to 25 minutes, until the cauliflower is golden and the cheese is crisp on the baking sheet. Remove from the oven and sprinkle with additional pecorino. Let the pan rest 2 to 3 minutes, then lift the florets and crispy cheese from the sheet onto a serving platter. Serve immediately.
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Note: Pecorino is quite salty, so salt is usually unnecessary. Add a pinch if you prefer more seasoning.
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All those crispy cheese bits are mine!