Cacio e Pepe Couscous with Roasted Cauliflower Recipe

Made with pearl couscous, this tasty dish is inspired by the Roman classic tossed with roasted cauliflower and flavored simply with cheese and pepper.

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Serves
4
Total Time
45
Prep Time
15
Cook Time
30

Ingredients

  • null 4 cups small cauliflower florets
  • null 2 Tbsp olive oil
  • null 2 tsp freshly cracked pepper, divided
  • null ¼ tsp salt
  • null 8 cups water
  • null 2 cups RiceSelect® Pearl Couscous
  • null ¾ cup Romano cheese, grated and divided
  • null ¼ cup butter, cut into cubes
  • null 2 Tbsp lemon juice
  • null 2 Tbsp fresh chives or parsley, finely chopped

Instructions

  1. 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.
  2. 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.
  3. 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.