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 cuillères à soupe de beurre non salé, réparties

• 1 gros oignon, finement haché

• 6 gousses d'ail, finement tranchées

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

• 1 cuillère à soupe de romarin finement haché

• 50g double-concentrated tomato paste

• Sel kasher

• 450 g de rigatoni

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

• 3 tablespoons finely chopped parsley

• 1/2 citron

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.