Cacio e Pepe Roasted Cauliflower – The Cheesiest, Pepperiest Side You’ll Ever Love
Imagine golden, caramelized cauliflower florets coated in a glossy blanket of melted Pecorino Romano and cracked black pepper. It’s the classic Roman Cacio e Pepe vibe… but on vegetables. Crispy edges, creamy cheese pull, and that addictive peppery heat in every bite. One pan, zero fuss, and it disappears faster than garlic bread at Sunday dinner.
The secret is a blizzard of finely shredded Pecorino that clings to every crevice. A few effortless cranks on the Geedel Rotary Cheese Grater give you that fluffy, melt-ready cheese in seconds—no scraped knuckles required.
🥦Ingredients (Serves 4–6 as a side)
1 large head cauliflower, cut into bite-sized florets
3–4 tbsp olive oil
1 heaping cup Pecorino Romano
2–3 tsp freshly cracked black pepper (go bold!)
3 cloves garlic, minced
½ tsp sea salt
Optional: squeeze of lemon or chopped parsley to finish
🔥Step-by-Step: Cacio e Pepe Cauliflower Perfection
1. Preheat & Toss
Heat oven to 425°F (220°C). On a large baking sheet, toss cauliflower with olive oil, minced garlic, salt, and most of the cracked pepper. Spread in a single layer.
2. Roast for Color
Roast 20–25 minutes, flipping once, until edges are deep golden and slightly charred – this is where the flavor lives.
3. Shred the Cheese Magic
While the cauliflower roasts, lock your crank cheese grater to the counter, pop in the fine shred blade, and crank the Pecorino into a fluffy snowstorm. One block = seconds. Set aside.
4. Final Cheese & Pepper Shower
Pull the hot tray from the oven. Immediately scatter the shredded Pecorino and remaining cracked pepper all over. Toss gently – the cheese melts on contact into that signature glossy sauce.
5. Quick Broil & Serve
Slide back in the oven for 2–4 minutes just until the cheese is bubbly and lightly golden. Squeeze lemon or sprinkle parsley if desired, and serve straight from the pan.
💡Tips & Twists
Meal it up → Toss in chickpeas or white beans before the cheese step
Extra heat → Add chili flakes with the black pepper
Lighter version → Use half the oil and half the cheese – still ridiculously good
Make-ahead → Roast cauliflower earlier; reheat and add fresh Geedel-shredded cheese right before serving
🍽️The Bottom Line
This Cacio e Pepe Roasted Cauliflower is proof vegetables can be the star of the table. Simple, bold, and stupidly delicious – the kind of side everyone fights over.
