Cacio E Pepe Cauliflower Recipes
CACIO E PEPE FRICO
A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.
Provided by Ali Slagle
Categories quick, crackers and chips, finger foods, appetizer
Time 15m
Yield 20 crackers
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
- Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It's O.K. if there are holes - the cheese will melt into a web.) Grind pepper over each round.
- Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.
Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 80 milligrams, Sugar 0 grams
CACIO E PEPE CAULIFLOWER
Get the recipe for Cacio e Pepe Cauliflower.
Provided by Robin Bashinsky
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Toss together cauliflower, oil, and salt on a rimmed baking sheet. Roast until cauliflower is lightly caramelized and tender, 15 to 17 minutes. Transfer to a bowl. Toss with the cheese and pepper.
CACIO E PEPE CAULIFLOWER
Cacio e pepe (literally "cheese and pepper") has four simple ingredients: pasta, pecorino, salt and black pepper. In this gluten-free version, we swapped out the pasta with cauliflower and roasted it until golden brown. The dish is still perfectly creamy and delicious but packed with veggies to boot! We tried various sizes of grated cheese and found that the more finely grated it is, the better it sticks to the cauliflower.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Add the cauliflower, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper to a large bowl and toss to evenly coat. Sprinkle with 1/4 cup of the cheese and toss to coat. Transfer the cauliflower to a rimmed baking sheet and spread in an even layer, being sure to scrape all the seasoning from the bowl with a rubber spatula.
- Roast until the cauliflower is golden and tender, tossing halfway through, 25 to 30 minutes. Transfer to a serving platter and sprinkle evenly with the remaining 1/4 cup cheese and 1/4 teaspoon pepper.
More about "cacio e pepe cauliflower recipes"
CACIO E PEPE CAULIFLOWER RECIPE - PUREWOW
From purewow.com
2.8/5 Total Time 20 minsServings 6-8Calories 263 per serving
- In a large skillet, heat the olive oil and 1 tablespoon butter over medium heat. Add the cauliflower and sauté until it's tender, 8 to 9 minutes. Add the garlic and toss until fragrant, 1 minute. Season with salt and pepper.
- In a medium saucepan, heat the remaining 3 tablespoons butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes.
- Whisk the milk into the saucepan and bring the mixture to a simmer over medium heat?the sauce should noticeably thicken. Remove the mixture from the heat and stir in the Pecorino. Season generously with more black pepper.
CACIO E PEPE BUCATINI WITH ROASTED CAULIFLOWER | RECIPE ...
From rachaelrayshow.com
Estimated Reading Time 3 mins
- In a Dutch oven, add wine, stock, 1/4 cup EVOO, salt, lemon juice, butter, chili flakes and bay leaves in a pot, and bring to a boil
CACIO E PEPE WITH ROASTED CAULIFLOWER | RACHAEL RAY IN SEASON
From rachaelraymag.com
- Preheat the oven to 450 degrees . In a large bowl, toss the cauliflower with the rosemary and EVOO; season with salt. Spread the cauliflower on a rimmed baking sheet and roast, turning once, until tender and beginning to brown, 18 to 20 minutes.
- Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta, and cook, stirring occasionally, until al dente. Reserve 1 cup starchy cooking water; drain.
- In a large skillet, melt 3 tbsp. butter over medium-low. Add the black pepper and swirl 1 minute. Add the reserved cup pasta water; simmer. Add the remaining 3 tbsp. butter and the pasta; remove from the heat. Toss, adding the cheese a few handfuls at a time, until a sauce forms and coats the pasta evenly. Add the roasted cauliflower; season. Serve in shallow bowls.
CACIO E PEPE (WITH CAULIFLOWER) RECIPE FROM JESSICA SEINFELD
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Servings 4-6Total Time 45 mins
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VEGAN CARAMELIZED CAULIFLOWER CACIO E PEPE - RABBIT AND WOLVES
From rabbitandwolves.com
5/5 (1)Category Main CourseServings 2Total Time 45 mins
- Cut the cauliflower into florets. Then put the cauliflower on a sheet pan. Pour the olive oil and agave on top. Then sprinkle with the 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat the cauliflower in everything evenly.
- Now roast the cauliflower at 425 degrees for 25-30 minutes. Flipping the cauliflower about half way through. Roasting until the cauliflower is brown and caramelized.
CACIO E PEPE CAULIFLOWER (GLUTEN FREE) - DAISYBEET
From daisybeet.com
Servings 4Estimated Reading Time 3 minsCategory Side DishTotal Time 40 mins
- Toss cauliflower florets in olive oil, a generous shake of salt and pepper, garlic powder, and lemon zest.
- Transfer warm cauliflower to a mixing bowl and sprinkle with grated cheese, plus a few generous grinds of pepper. Gently toss the cauliflower so the cheese coats each piece and begins to melt.
CACIO E PEPE BY THEFEEDFEED | QUICK & EASY RECIPE | THE ...
From thefeedfeed.com
3.5/5 (61)Servings 4-6
- In a medium saucepan, bring at least 3 qts. heavily salted water to a boil. Add bucatini and cook until al dente. Drain and save at least 1 cup of pasta water. Set aside.
- In a medium skillet over medium heat, melt 3 tbsp butter. Add black pepper and cook until toasted and fragrant, about 1-2 minutes. Add 1/2 cup reserved pasta water and bring to a slow simmer. Add pasta, remaining 1 tbsp butter, Parmigiano-Reggiano and use tongs to combine. Add more pasta water to achieve a glossy sauce, if needed. Serve immediately.
CACIO E PEPE CAULIFLOWER GNOCCHI WITH GREMOLATA RECIPE ...
From woolworths.com.au
Cuisine ItalianCategory MainsServings 4Total Time 50 mins
- Place 900g cauliflower in a food processor and process until it resembles rice. Transfer to a large microwave-safe bowl. Cover and microwave on high for 6 minutes or until cooked through. Stand for 10 minutes to cool. Transfer cauliflower to a clean tea towel. Bring tea towel together and twist top, then squeeze excess liquid from cauliflower. Return to food processor, then add flour and nutmeg. Season well. Process until mixture just comes together and forms a dough.
- Line a baking tray with baking paper. Transfer dough to a lightly floured surface, then knead gently to form a smooth ball. Divide into four even portions. Roll one portion into a 2cm-thick x 30cm-long log. Transfer to tray. Cut log into 2cm pieces. Repeat with remaining dough portions.
- Place butter, pepper, hazelnuts and remaining cauliflower in a large frying pan over medium-high heat. Cook for 4 minutes or until butter is melted and foaming. Set aside.
- Bring a large saucepan of salted water to the boil over medium-high heat. Use baking paper to transfer gnocchi to pan. Cook for 2 minutes or until gnocchi float to surface.
CACIO E PEPE COUSCOUS ROASTED CAULIFLOWER RECIPE - RICESELECT
From riceselect.com
Servings 4Total Time 45 mins
- Preheat oven to 425°F. Toss together cauliflower, oil, 1 tsp pepper, and salt. Arrange on parchment paper–lined baking sheet; bake for 15 to 20 minutes or until cauliflower is golden brown and tender.
- Meanwhile, in large saucepan, bring 8 cups salted water to boil. Stir in couscous; cook for 8 to 10 minutes or until al dente. Drain, reserving 1/2 cup cooking liquid.
- Return couscous to saucepan. Toss with reserved cooking liquid, roasted cauliflower, 1/2 cup cheese, butter, lemon juice, and 1/2 tsp pepper until well coated and creamy. Top with remaining cheese, pepper, and chives or parsley.
CACIO E PEPE MASHED CAULIFLOWER - CRAVING CALIFORNIA
From cravingcalifornia.com
5/5 (2)Category Dinner, Side DishCuisine American, ItalianCalories 308 per serving
- Cut the cauliflower in half. Remove and discard any leaves or green stem. Finely chop each half into small pieces.
- Place a large pot over medium heat. Add the butter and a few generous turns of freshly cracked pepper. As the butter melts the pepper will "bloom" and become aromatic. Grate the garlic into the melted butter then add in the chopped cauliflower. Season with a pinch of salt then sauté the cauliflower for 5 minutes, stirring often.
- Pour the cream into the pot over the cauliflower. Bring to a simmer then cover and turn the heat to low. Cook until the cauliflower is tender, stirring occasionally, about 10 minutes. Turn off the heat and sprinkle in the cheese.
- Use a potato masher, blender, or food processor to mash/blend the cauliflower to your desired consistency. Taste and season with more salt as necessary.
CACIO E PEPE FRITTATA WITH CAULIFLOWER AND LEMONY YOGURT ...
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5/5 (21)Calories 277 per serving
- In a large mixing bowl, whisk the eggs, cheese, ¾ cup yogurt, pepper, and salt until incorporated. Set aside.
- Trim the cauliflower into florets; discard any tough parts of the stem. Chop the cauliflower into small pieces.
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