CAULIFLOWER AND CHICKPEA CACIO E PEPE
1 large head cauliflower, broken into bite-sized florets
1 large onion, chopped
3 tablespoons olive oil
½ teaspoon salt
1 ½ teaspoons fresh cracked black pepper
1, 15.5-ounce can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons butter
4-ounces cream cheese
½ cup vegetable stock
2 cups shredded Pecorino Romano cheese
¼ cup heavy cream
1 tablespoon parsley, chopped
Preheat oven to 400 degrees.
Line a rimmed baking sheet with foil and spread the cauliflower and onion in an even layer. Drizzle 2 tablespoons of the olive oil over the veggies and season with the salt and ½ teaspoon of the black pepper. Bake for 10 minutes.
Remove the pan and toss the veggies with a spatula. Spread the chickpeas evenly on the pan. Drizzle with the remaining tablespoon of olive oil. Bake for 10 more minutes.
While the cauliflower is cooking, make the sauce. Melt the butter and cream cheese in a large pot (large enough to toss the cauliflower in the sauce). Add the vegetable stock and shredded cheese and cook, whisking until smooth. Whisk in the heavy cream.
When the cauliflower and chickpea mix is tender and begins to lightly brown on the edges. Add it to the sauce and toss to coat. Serve immediately, garnished with chopped parsley.