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 roasted broccoli and cauliflower florets seasoned with garlic and chives.

Ingredients: cauliflower cavatappi pasta (water, cauliflower powder, potato starch, tapioca starch, whole egg, egg white, xanthan gum, konjac, salt), broccoli, cauliflower, whole milk, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), grated romano cheese (sheep's milk, cheese culture, salt, enzymes), onions, heavy cream, garlic, olive oil, parsley, grated parmesan cheese (milk, cheese cultures, salt, enzymes), chardonnay wine, roasted garlic oil (olive oil, garlic), smoked black pepper, sea salt, dried parsley, green onions, toasted garlic powder, black pepper, dried chives