Cacio e pepe is Italian for cheese and pepper and it’s a classic combo that’s used for a simple pasta dish that one can make in under 20 minutes. While pasta is utterly delicious if you want to get more veggies then this Cacio e Pepe Whipped Cauliflower is one of the best ways to get that signature Italian flavor without the guilt and carbs.

The creamy parmesan, the melted butter, the spicy black pepper- it’s a dynamic trio that ticks all the boxes.

To get started you only need to boil the cauliflower in just enough water to cover it and cook it just until tender. Cauliflower is so crisp when raw, but it softens into something a little like potatoes when cooked, making it perfect replacement for a variety of starchy ingredients- without the starch!

Then you’ll need a metal stick blender to whir the cauliflower into a whipped consistency. Some food processors will do this nicely as well, so it depends on which types of kitchen equipment you have on hand.

For the pepper the strongest flavor is from freshly ground. But, if you don’t want it too peppery then go easy on this potent spice. So often black pepper isn’t counted as a spicy spice because the pre-ground stuff can be a lot weaker than pepper from a grinder. My advice is to start with a little and then build by adding extra if needed. You can always add pepper, but if you go overboard from the start it will be hot hot hot.

After whipping this together you can add some extra butter and pepper on top. It’s so simple, but this Cacio e Pepe Whipped Cauliflower is creamy, buttery, and with a just a little kick from the pepper. It’s a wonderful addition to any dinner menu.