Cauliflower Cacio e Pepe
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.
Ingredients
- 1 cauliflower
- 1/4 cup (60 ml) vegetable oil
- 2 garlic cloves, chopped
- 1 tbsp butter
- 1 tsp black peppercorns, crushed
- 1 tbsp unbleached all-purpose flour
- 1 cup (250 ml) milk
- 3/4 cup (55 g) fresh Pecorino cheese, finely grated (see note)
- 3/4 cup (55 g) fresh Parmesan or Grana Padano cheese, finely grated, plus more for serving
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a work surface, quarter the cauliflower, keeping the leaves intact. Place the cauliflower pieces in a baking dish.
- In a bowl, combine the oil and garlic. Season with salt and pepper. Coat the cauliflower with the oil mixture.
- Bake for 40 minutes or until the cauliflower is al dente when pierced with the tip of a knife and nicely browned.
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.