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Cacio e pepe with buttered cauliflower
Cacio e pepe with buttered cauliflower
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Whip up a flavorful peppered cheese cauliflower pasta in just 20 minutes.
Ingredients:
  • 400g spaghetti
  • 18.20 gm extra virgin olive oil, plus extra, to serve
  • 40g butter
  • 1 ⁄2 small cauliflower, cut into small florets
  • 20.00 ml whole black peppercorns, coarsely crushed
  • 100g pecorino, finely grated, plus extra, to serve (see notes)
Instructions:
  • Cook the pasta in a large saucepan of boiling salted water according to package instructions until just al dente. Drain the pasta, saving 11⁄4 cups of the cooking liquid.
  • Heat oil and butter over high heat in a large frying pan. Add cauliflower, season with salt, and cook for 5 minutes until browned. Mix in half of the pepper and stir for 1 minute until aromatic.
  • Pour 1 cup of cooking liquid into the pan and bring it to a boil. Add the pasta, pecorino, and remaining pepper. Cook, continuously tossing, for 2 minutes until the cheese melts and most of the water is absorbed. If the pasta looks dry, add the extra 1⁄4 cup of cooking liquid. Finish by sprinkling extra pecorino and drizzling with oil.

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