Cauliflower Cacio e Pepe

By Paul Angelillo | Antoinette Bruno

By

Paul Angelillo
Antoinette Bruno
Cauliflower Cacio e Pepe
Cauliflower Cacio e Pepe

At Grato in Palm Beach, cacio e pepe comes without the carbs—via tantalizing, burnished heads of cauliflower. Much more labor intensive than its pasta precursor, Chef Michael Chavez starts the dish by blanching whole heads of cauliflower and marinating them in olive oil, lemon zest, Parmesan, garlic and herbs. The cruciferous veg then gets a 25 minute roast at 325°F. At pick-up, Chavez applies cacio e pepe flavor with a coating of béchamel (laden with black peppercorns, garlic, and equal parts Parmesan and Fontal) and an extra dusting of Parmesan. After a final five- to seven-minute blast in a wood- burning oven, Chavez splits the head in two and serves half atop a pool of the cheesy béchamel. (We said low carb, not guilt-free). 

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