Cauliflower ragù
This vegetable-based pasta sauce is served with pappardelle for a nourishing and comforting treat.
Ingredients
- 1 large cauliflower, outer leaves and base trimmed
- 2 tbsp olive oil
- 2 tbsp unsalted butter (or vegan butter alternative)
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp dried oregano
- 2–3 fresh rosemary sprigs, leaves picked and finely chopped
- 10 tbsp tomato purée
- 100ml/3½fl oz red wine
- 400g/14oz dried pappardelle
- salt and freshly ground black pepper
- freshly grated Parmesan (or similar vegetarian hard cheese), to serve
- few fresh basil leaves, to serve
Method
Pulse the entire cauliflower in batches in a food processor, including the core and leaves, until it resembles a rice texture. Tip into a bowl and set aside.
Heat the oil and butter in a large saucepan or casserole over a medium heat. Fry the onion with a generous pinch of salt and pepper for 5 minutes, or until softened. Add the garlic, oregano and rosemary and cook for 1 minute. Add the tomato purée and cook, stirring well, for 2 minutes.
Add the cauliflower rice to the pan and stir until combined. Pour in the red wine and cook for 3–5 minutes, until the wine evaporates. Reduce the heat to low while cooking the pasta.
Cook the pappardelle in a large saucepan of salted boiling water according to the packet instructions.
When the pasta is cooked, use tongs to transfer the pasta from the water into the pan with the sauce and toss together. Add a little of the pasta cooking liquid if you need to loosen the sauce. Swirl into bowls, top with Parmesan and basil leaves, and serve.
