Cauliflower Bolognese

Ingredients

• •12 oz mushrooms
• •1 head cauliflower
• •¼ cup extra-virgin olive oil
• •4 Tbsp unsalted butter
• •1 large onion
• •6 cloves garlic
• •1 whole chile
• •1 Tbsp rosemary
• •⅓ cup double-concentrated tomato paste
• •to taste Kosher salt
• •1 lb rigatoni
• •2 oz Parmesan
• •3 Tbsp parsley
• •½ whole lemon

Cooking Instructions

1. 1.

   Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.

   5 min

2. 2.

   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.

   10 min

3. 3.

   Heat 1/4 cup oil and 2 Tbsp. 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 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.

   25 min

4. 4.

   Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.

   12 min

5. 5.

   Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup 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 with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more.

   5 min

6. 6.

   Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.

   3 min