This cacio e pepe cauliflower rice is buttery, peppery, and tossed with salty Parmesan cheese. It’s a keto, low carb side dish made with a bag of frozen riced cauliflower and just five ingredients, and it’s on the table in under 20 minutes.
Ever had cacio e pepe? Twirly strands of pasta, a simple sauce loaded with fresh cracked pepper, and plenty of salty cheese.
I’ll just be up front with you…this recipe is NOT pasta. It doesn’t taste like pasta, it doesn’t eat like pasta, and – most importantly – it doesn’t have all the carbs of pasta. 😉
This is cauliflower rice, but it has the vibes of cacio e pepe and that makes my heart so happy. I just love this one and the salty, cheesy, peppery bite it has.
This recipe has quickly become a favorite way for me to doctor up cauliflower, and it actually starts with a bag of frozen cauliflower rice which is usually just…not my fav.
My version uses Parmesan instead of Pecorino. It’s cheaper and a lot easier to find at most grocery stores here in the US, and it still gives you that salty, nutty cheese flavor. (Have Pecorino on hand? It works too. More on that in the swaps below.)
3 Reasons You’ll Love This Recipe
- It’s ridiculously easy. One skillet, five ingredients, and no thawing. The cauliflower goes in straight from the freezer.
- The flavor punches way above its weight. Toasted black pepper, nutty Parmesan, and plenty of butter make plain cauliflower rice taste like something you’d order at a restaurant.
- It scratches the pasta itch. When you want something cozy, cheesy, and comforting, this one delivers without any of the carbs.
Ingredients, Swaps & Tips
Frozen riced cauliflower: I use a 20-ounce bag of frozen riced cauliflower, and it goes in the skillet still frozen. I haven’t tested this with fresh cauliflower rice, but it will work just fine if you adjust cook time as needed.
Butter: Butter is what makes the sauce here, so don’t skimp on it. If yours is salted, taste the finished rice before you add more salt, since the Parmesan brings plenty too.
Black pepper: You’ll want to use freshly cracked pepper for this one. Pre-ground pepper loses a lot of its flavor and won’t give you the same kick. Black pepper isn’t really spicy, but we use a fair amount, so this does have a peppery bite. Use more or less depending on how you like it.
Parmesan: I use the powdery, grated Parmesan here, not shredded. I like to grab it from the cheese counter or grate a wedge myself. There aren’t many ingredients in this recipe, so a good cheese really matters for flavor. I haven’t tested it with the green shaker can, but you can give it a try if that’s what you have.
Want to go traditional? You can swap in Pecorino Romano, the cheese used in classic cacio e pepe. It’s made from sheep’s milk and is saltier than Parmesan, so hold off on adding any salt until the end and taste first.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions
Melt the butter in a skillet and crack the pepper right in. You’ll want to toast the pepper for 1 minute without burning it.
Add the frozen cauliflower rice to the skillet and cook for 8-10 minutes, letting the cauliflower cook through.
Sprinkle the cheese over the top and give it a good stir so that it coats the cauliflower and melts into it. Taste and season with salt and pepper to suit your tastes.
Helpful Tip!
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Warm it up in a skillet over medium heat or in the microwave. A little extra sprinkle of Parmesan brings it right back to life.
- Freezer: I haven’t tried freezing this one. Since the cauliflower has already been frozen once and the cheese can get a little grainy after thawing, I’d stick with the fridge.
Recipe FAQs:
Absolutely! Follow the directions but add an extra couple of minutes to the cook time to get the cauliflower nice and tender. Alternately, pop the lid on the pan for a couple of minutes to cook it even quicker.
I know it’s tempting to use that green shaker can of powdered Parmesan, but I’d skip it for this one. There are only 5 ingredients in this recipe, so we want to use a decent cheese that’s going to bring in good flavor. I buy mine already grated at the cheese counter or I buy a wedge and grate it myself on a microplane grater.
Cacio e Pepe Cauliflower Rice
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Ingredients
- 3 tablespoons butter
- 1/2 tablespoon freshly cracked black pepper more to taste
- 20 ounces frozen riced cauliflower
- ½ cup grated parmesan
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat the butter in a medium skillet over medium heat. Once melted, add the pepper and continue cooking for about 1 minute. Be careful not to burn the pepper.
- Add the riced cauliflower to the skillet. Cook, stirring occasionally, for 8-10 minutes or until the cauliflower is as tender as you’d like.
- Sprinkle the cheese over the cauliflower and stir to coat.
- Taste and add salt or more pepper, if desired. Sprinkle with fresh parsley.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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