Cacio e Pepe Cauliflower & White Bean Gratin
In this creative twist on cacio e pepe, a classic Italian pasta dish, chef and cookbook author Bobby Flay skips the pasta and pairs the key ingredients—cheese and pepper—with cauliflower and cannellini beans. The delicious result: a bubbling, golden brown gratin. It’s a comforting dish that’s wonderful with his Slow-Cooker Chicken Cacciatore for serving.
- 1 medium head cauliflower, trimmed and cut into uniform florets
- 1 can (15 oz./470 g) cannellini beans, drained and rinsed
- 4 garlic cloves
- 1 tsp. chopped fresh thyme
- 2 cups (16 fl. oz./500 ml) chicken stock
- Kosher salt and freshly ground pepper
- Zest and juice of 1 lemon
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- 1 tsp. chopped fresh flat-leaf parsley, plus torn parsley leaves for garnish
- 1 tsp. chopped fresh chives
- 2 Tbs. extra-virgin olive oil
In a large saucepan over medium-high heat, combine the cauliflower, cannellini beans, garlic, thyme and stock and bring to a boil. Reduce to a simmer, season with salt and pepper, cover and cook until the cauliflower is fork-tender, about 20 minutes.
Meanwhile, preheat a broiler.
Carefully transfer the contents of the pan to a food processor. Add the lemon juice, 1/4 cup (1 oz./30 g) of the cheese, the chopped parsley and chives and pulse until smooth. Transfer the puree to a broiler-safe essential pan or a large fry pan and stir to combine. Sprinkle the remaining 1/4 cup (1 oz./30 g) cheese on top.
Broil until the cheese is bubbling and the puree is golden brown, about 3 minutes. Drizzle with the olive oil and garnish with the lemon zest, torn parsley leaves and plenty of freshly ground pepper. Serve immediately. Serves 8.
Courtesy of Bobby Flay, Chef, Author and Television Host