Roasted Cauliflower and Potatoes Cacio e Pepe
2 medium russet potatoes, cut into 2-inch-long sticks
1 medium head cauliflower, cut into small florets
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
1/2 cup grated Pecorino cheese
1 tablespoon butter
1 teaspoon freshly ground black pepper (more, to taste)
Salt, to taste
Juice from about half a lemon, to taste (optional)
Preheat the oven to 400F. Line a baking sheet with foil.
Spread the potatoes and cauliflower over the prepared baking sheet and toss them with the olive oil. Spread them in an even layer and roast for 30 minutes, or until the cauliflower and potatoes have browned and slightly crisped, tossing them once halfway through the cooking time. Set the vegetables aside to cool.
Once the vegetables are out of the oven, melt the butter in a large sauté pan over medium heat and add the ground black pepper. Warm / toast the pepper for about a minute. Then add the cauliflower and potatoes, tossing them in the butter and pepper.
Reduce the heat to low and mix in the grated cheeses, stirring until the cheeses have melted and the vegetables are nicely coated with the sauce. Taste and add salt and/or lemon juice to your tastes. Serve immediately as a side dish (with classic salt and pepper roasted chicken, perhaps) or with cooked farro, quinoa, or rice as a rich, indulgent, and vegetarian main course.