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Cauliflower cacio e pepe linguine recipe

11 ratings

This twist on classic cacio e pepe (cheese and black pepper pasta) features creamy roasted cauliflower. Not only is this a deliciously different dinner, the whole vegetable is used so there's no waste! See method

Serves 4
Takes 25 mins
545 calories / serving
Vegetarian

Ingredients

1 cauliflower
1 tbsp olive oil
300g dried linguine
70g pecorino, finely grated
1-1½ tsp coarsely ground black pepper, to taste
50g unsalted butter, diced

If you haven't got linguine, try using spaghetti instead

Each serving contains

Energy
2295kj
545kcal 27%
Fat
21g 30%
Saturates
11g 54%
Sugars
7g 7%
Salt
1.2g 19%

of the reference intake
Carbohydrate 65.8g Protein 19.5g Fibre 7.9g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Cut the cauliflower into small florets and separate the leaves, removing any tatty ones. Reserve the stalk. Put the florets on a baking tray, season, drizzle with the oil and toss. Roast for 15-20 mins, stirring halfway and adding the leaves for the final 5-6 mins, until golden at the edges.
Meanwhile, cut the stalk into chunks. Cook the linguine to pack instructions, adding the stalk for the last 4 mins. Drain, reserving 150ml cooking water.
Put the stalk chunks in a blender with most of the pecorino, the coarse ground black pepper and 100ml of the reserved cooking water. Blitz until smooth, then season and add more cooking water to loosen if needed.
Return the linguine to the pan, add the sauce and butter, then toss until glossy, adding a splash of cooking water to loosen if needed. Stir through the roasted cauliflower florets and leaves, then divide between bowls. Top with the reserved pecorino and a twist of black pepper to serve.

See more Pasta recipes