Name: Cauliflower Bolognese
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 4 tablespoons salted butter; 1 red onion, diced small; 4 cloves garlic, sliced; 1 teaspoon chopped fresh rosemary; 1/4 teaspoon crushed red pepper flakes; 12 ounces linguine; 1/2 cup tomato paste; One 10-ounce bag fresh riced cauliflower; 1/2 cup grated Pecorino-Romano, plus more for serving; 2 tablespoons heavy cream; Fresh basil, for serving

Directions

Bring a large pot of salted water to a boil.
Heat the olive oil and 2 tablespoons butter in a large pot over medium heat. Add the onion, garlic, rosemary and pepper flakes, then cook, stirring, until fragrant, about 3 minutes.
Meanwhile, drop the pasta into the boiling water and cook for a couple minutes under the recommended time.
Add the tomato paste and cauliflower to the onions, then stir to combine. Continue to cook, stirring, until the cauliflower begins to caramelize and the tomato paste has cooked down, 6 to 7 minutes.
Drain the pasta, reserving 1 cup of the pasta water. Add the pasta, pasta water, pecorino and remaining 2 tablespoons butter to the pot with the sauce. Stir and toss until totally combined.
Add the cream and season to taste. Serve topped with fresh basil and a little more pecorino.

Cauliflower Bolognese

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