Cacio e pepe cauliflower pasta bake

Save money and time with this budget-friendly bake that uses cacio e pepe techniques to achieve a silky cheese and pepper sauce without the need for bechamel.

Easy, cheesy and budget-friendly Source: Camellia Aebischer

How many pots and pans do you usually use to make a pasta bake? Well, we’re going to do it in one, cheese sauce and all.

To make it happen I cook the pasta and cauliflower in one pot with milk and water (water to stop it from bubbling over). The trick is to use just enough to cook the pasta and leave enough starchy cooking liquid from the boil to make a sauce. An Italian chef and friend taught me this technique to make cacio e pepe by only using enough water to cook the pasta so the remaining liquid is super starchy and the sauce won’t split. Works every time.

When cutting the cauliflower be mindful of the size relative to the pasta shape. If your pasta requires longer cooking time then make sure the cauliflower pieces are a bit larger so they don’t fall apart.

The cacio e pepe part of this recipe comes from a large amount of black pepper. If you think you’re done grinding, you’re not, keep going! The pepper adds a nice warm kick that helps balance sweet cauli and rich cheese sauce.

There's flexibility in the type an volume of cheese, it's up to you! Here I used a grated blend of cheddar, mozz and parm. Source: Camellia Aebischer

How to make cacio e pepe cauliflower pasta bake

Serves 4-6

Preheat oven to 200°C fan-forced.

Prepare:

• 1 head cauliflower

By splitting the stem and breaking off golf ball-sized florets.

Place the florets in a large pot along with:

• 500 g (one packet) short pasta of choice
• 2 cups milk
• 2 cups water
• 1 tsp salt

 Place the pot over high heat and bring it to a boil. Turn down the heat and simmer, stirring occasionally, for about 5 minutes, or until the pasta is par-cooked and the liquid thickens slightly. If it’s looking too runny and your pasta is not done, stir in a tablespoon of cornflour mixed with a little water.

Turn off the heat and stir through:

• 1 cup grated cheese of choice (I used a blend)
• 2 tsp black pepper

Pour the contents of the pot into a large baking tray and top with:

• ½ cup grated cheese or breadcrumbs
• Black pepper, to garnish

Bake for 20 minutes, until bubbling and golden on top.

Work that pepper grinder, you won't be sorry! Source: Camellia Aebischer

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