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Cacio e Pepe Cauliflower
Use sautéed cauliflower instead of spaghetti in this veggie-forward riff on the classic cacio e pepe!
INGREDIENTS
- 1 head cauliflower
- 1 bunch parsley
- 1 lemon
- 6-8oz parmesan cheese
- olive oil
- salt and pepper
- optional: bacon
METHOD
Makes roughly 2 servings. Cook + Prep Time = 25 min.
Heat a large, heavy pan on medium heat. Add a glug of olive oil.
Small-dice cauliflower and add to pan, stirring to coat with oil.
Finely mince about half the bunch of parsley and a few cloves of garlic and add to the cauliflower. Continue to cook over medium heat, uncovered, until cauliflower is soft and golden-brown.
(If you'd like, fry up 3-4 pieces of bacon, cool, and crumble.)
Finish with a healthy squeeze of lemon, plenty of pepper, and grated parmesan or pecorino. (Add bacon if desired.) Serve as a side dish or on its own!
Heat a large, heavy pan on medium heat. Add a glug of olive oil.
Small-dice cauliflower and add to pan, stirring to coat with oil.
Finely mince about half the bunch of parsley and a few cloves of garlic and add to the cauliflower. Continue to cook over medium heat, uncovered, until cauliflower is soft and golden-brown.
(If you'd like, fry up 3-4 pieces of bacon, cool, and crumble.)
Finish with a healthy squeeze of lemon, plenty of pepper, and grated parmesan or pecorino. (Add bacon if desired.) Serve as a side dish or on its own!
