Cauliflower Bolognese

Ingredients for Cauliflower Bolognese

• 350g mushrooms, such as shiitake or crimini, stems removed

• 1 medium head of cauliflower (about 1.0kg .), broken into florets

• 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 4 tablespoons unsalted butter, divided

• 1 large onion, finely chopped

• 6 garlic cloves, thinly sliced

• 1 chilli, such as serrano, Holland, or Fresno, thinly sliced, or 1/2 teaspoons crushed red pepper flakes

• 1 tablespoon finely chopped rosemary

• 50g double-concentrated tomato paste

• Kosher salt

• 450g rigatoni

• 60g finely grated Parmesan (about 150g ), plus more for serving

• 3 tablespoons finely chopped parsley

• 1/2 lemon

Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.

Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.

Heat 60ml oil and 2 tablespoons butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes. Add onion and 2 tablespoons oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add garlic, chilli, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes. Season with salt, then keep warm over low heat.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.

Using a slotted spoon, transfer pasta to pot with sauce. Add 240ml Parmesan, remaining 2 tablespoons butter, and 240ml pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more.

Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.