Cauliflower Bolognese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 419
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 13
- Cholesterol
- 39
- Sodium
- 413
- Total: 30 min
- Active: 30 min
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.