This whole roasted cauliflower is a showstopping dish with the bold, classic flavors of cacio e pepe.
Infused with cheesy, garlicky goodness, each bite is complemented by a kick of black pepper.
Line a large rimmed baking sheet with foil.
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
Remove and discard leaves from cauliflower.
Trim bottom of core so the cauliflower head sits flat on the prepared baking sheet.
Whisk 3 tablespoons oil and 112 teaspoons garlic together in a small bowl.
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
Sprinkle the top and sides with 2 tablespoons Pecorino and 1 teaspoon pepper, lightly pressing to adhere.
Cover the cauliflower with foil; roast for 40 minutes.
Cover and refrigerate until ready to use.
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
Using the back of a spoon, spread the yogurt mixture on a serving platter.
Top with the roasted cauliflower head; sprinkle with the remaining 1 tablespoon Pecorino.
Garnish with parsley and/or additional pepper, if desired.
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Robby Lozano, Food Stylist: Amanda Hostein, Prop Stylist: Keoshia McGhee
