Cacio e Pepe Cauliflower Gratin Recipe: A Modern Twist on a Classic Italian Favorite
Introduction
If you love the rich and creamy flavors of Italian comfort food, the Cacio e Pepe Cauliflower Gratin is a dish you need to try. This recipe combines the classic Roman simplicity of “cacio e pepe” — meaning cheese and pepper — with the wholesome goodness of roasted cauliflower, baked into a golden, cheesy gratin. It’s a perfect low-carb side dish or vegetarian main course that balances indulgence with nourishment.
What Is Cacio e Pepe Cauliflower Gratin?
Cacio e Pepe, a staple of Italian cuisine, traditionally features pasta tossed with Pecorino Romano cheese and black pepper. This gratin version transforms the dish by swapping pasta for tender cauliflower florets and enriching it with a creamy cheese sauce, then baking it until bubbly and crisp. The result is a mouthwatering blend of nutty, sharp, and savory flavors in every bite.
Ingredients You’ll Need
To make a perfect Cacio e Pepe Cauliflower Gratin, you’ll need:
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1 large head of cauliflower, cut into florets
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2 tablespoons olive oil
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Salt and freshly ground black pepper
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 ½ cups milk (whole or 2%)
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1 cup grated Pecorino Romano cheese
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½ cup grated Parmesan cheese
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½ teaspoon freshly cracked black pepper (or to taste)
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¼ cup breadcrumbs (optional, for topping)
How to Make Cacio e Pepe Cauliflower Gratin
Step 1: Roast the Cauliflower
Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, then roast for about 20–25 minutes until lightly golden and tender.
Step 2: Prepare the Cheese Sauce
In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes to create a roux. Gradually whisk in milk until smooth, then add Pecorino Romano and Parmesan cheese. Stir until the sauce thickens and becomes creamy. Season generously with black pepper.
Step 3: Assemble the Gratin
Place roasted cauliflower in a baking dish. Pour the cheese sauce evenly over the top, ensuring all florets are coated. If desired, sprinkle breadcrumbs over the surface for extra crunch.
Step 4: Bake to Perfection
Bake at 375°F (190°C) for 20–25 minutes, or until the top is bubbly and golden brown. Let it cool slightly before serving.
Serving Suggestions
Cacio e Pepe Cauliflower Gratin pairs beautifully with roasted meats, grilled chicken, or a fresh green salad. It’s also satisfying enough to stand alone as a hearty vegetarian entrée. Add a glass of crisp white wine to elevate your meal experience.
Tips for the Perfect Gratin
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Use fresh cheese: Authentic Pecorino Romano provides a sharp, salty flavor essential to the dish.
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Don’t skimp on pepper: Freshly cracked black pepper is key to the “pepe” part of this Italian favorite.
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Make it lighter: Substitute part of the milk with vegetable broth for a lower-calorie version.
Why You’ll Love This Recipe
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Low-carb and gluten-free friendly (when using almond flour or gluten-free breadcrumbs)
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A creamy, flavorful twist on a traditional Italian classic
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Perfect for holidays, dinner parties, or cozy weeknight meals
Conclusion
The Cacio e Pepe Cauliflower Gratin is a stunning fusion of traditional Italian flavor and modern comfort cooking. Its creamy texture, peppery bite, and cheesy crust make it an irresistible addition to your recipe collection. Whether you serve it as a side dish or a star of the table, this gratin brings the heart of Italy right into your kitchen.