Cacio e Pepe Mashed Cauliflower

a white bowl filled with Cacio e Pepe Mashed Cauliflower

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5 from 2 votes

Toasted cracked black pepper and pecorino romano cheese folded into creamy, buttery pureed cauliflower.

Prep Time10

Cook Time25

Course: dinner, Side Dish

Cuisine: American, Italian

Servings:

Calories: 308kcal

Author: Leigh Anderson

Ingredients

1 large head of cauliflower about three pounds
4 tbsp butter
2 cloves garlic
1/2 c heavy cream
1/2 c pecorino romano cheese plus a little extra for serving
salt and freshly cracked black pepper

Instructions

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.
Pour the cauliflower mash into a large serving bowl. Top with pecorino cheese, a few pats of butter (optional) and freshly cracked black pepper. Serve immediately!

Notes

Mashed cauliflower can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat over low heat, adding additional butter if needed.

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