In Italian, cacio e pepe literally translates to “cheese and pepper.” In tonight’s variation on the classic, we’ve swapped out traditional pasta in favor of cauliflower cavatappi and then cloaked it in a rich romano and Parmesan cream sauce dotted with smoked black pepper. It’s garnished with a mix of parsley and even more romano and black pepper, and served alongside broccoli and cauliflower florets seasoned with garlic and chives.

Ingredients: cauliflower cavatappi (water, cauliflower powder, potato starch, tapioca starch, whole egg, egg white, xanthan gum, konjac, salt), broccoli, cauliflower, whole milk (pasteurized milk, vitamin d3), cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), grated romano cheese (imported romano (sheep’s milk, cheese culture, salt, enzymes), powdered cellulose (anti-caking agent), and calcium propionate (preservative)), onions, heavy cream, garlic, olive oil, chardonnay wine, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), parsley, roasted garlic oil (olive oil, garlic), sea salt, smoked black pepper (pepper, smoke flavor), green onions, dried parsley, toasted garlic powder, black pepper, dried chives