Lemony Cacio e Pepe Roasted Cauliflower
I’ve taken the flavors of a personal favorite pasta— Cacio e Pepe— as the basis for this simple yet flavor-packed dish. In addition to the traditional pecorino and black pepper, I’ve boosted the flavor-factor by adding umami-packed anchovies, briny capers and the brightness of lemon zest. This side dish is an ideal year-round crowd-pleaser and perfect with roast chicken or fish, or even with poached eggs for brunch.
Serves 4
INGREDIENTS
1 head of cauliflower
3 tbsp unsalted butter
1 tbsp olive oil
5 anchovies, minced
2 tbsp capers
1 cup freshly grated pecorino, divided, plus more for finishing
2 tsp freshly ground black pepper
½ tsp kosher salt
Zest of 1 lemon
Flat leaf parsley, for garnish
METHOD
Preheat oven to 450F and place sheet pan in oven to heat.
Cut cauliflower into bite-sized ½” slabs and separate remaining parts into florets (cut large ones in half) and add all (including the smaller bits) to a large bowl.
In a small saucepan over medium heat, add butter, olive oil, anchovies and capers and stir occasionally until butter is melted. Pour butter mixture over cauliflower, add black pepper and ¾ cup pecorino and toss until evenly coated. Carefully remove sheet pan from oven (it will be HOT) and add cauliflower in a single layer taking care to have the cut sides of the cauliflower face down on the sheet pan— and make sure to add capers and all the small bits from the bowl. Sprinkle with remaining ¼ cup pecorino.
Roast for 15-20 minutes until cauliflower is dark golden brown, charred in spots, and tender. Transfer to a serving platter, sprinkle with lemon zest, garnish with parsley and more pecorino and serve hot.
