NEWSLETTER
August 2020

Cauliflower Bolognese
Kathleen Thomas
Other Recipes from Kathleen:
 
Ingredients:
1 medium head of cauliflower (about 21/4 lb.), broken into florets
If you like you could add any other finely chopped vegetables or mushrooms
(sorry I am unable to taste with mushrooms due to a severe allergy to them)
2 fluid ounces extra-virgin or mild olive oil
4 Tbsp unsalted butter, divided in separate tbspoons
1 large onion finely chopped
6 garlic cloves thinly sliced
1 Chilli Pepper thinly sliced, or 1/2 tsp. crushed red pepper flakes
1 Tbsp finely chopped rosemary
Carton Passata or well blitzed tin of tomatoes & 2 Tbsp concentrated tomato paste
Salt (what you would usually put in your recipes)
1 lb. Pasta (any shape)
2 oz. finely grated Parmesan plus more for serving
3 tbs finely chopped parsley (leaves)
Zest of lemon
 
Method
Working in 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 2 fluid ounces oil and 2 Tbsp butter in a large heavy pot over medium-high.
Add vegetables or mushrooms and cook, stirring occasionally, until golden brown, 4-6 minutes.
Add onion and 2 Tbsp.oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6-8 minutes.
Add garlic, Chile, 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 about 1 minute less than package directions.
Using a slotted spoon, transfer the pasta to pan with sauce.
Add Parmesan, remaining 2 Tbsp. butter, and 1 cup 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, if necessary add a pinch or 2 more of salt if needed.
Finely zest lemon over pasta and toss once more.
Divide pasta among bowls. Top with more Parmesan if you fancy it.
Suitable for Vegetarians