Cauliflower ragù

1. 1

   Pulse the entire cauliflower in batches in a food processor, including the core and leaves, until it resembles a rice texture. Tip into a bowl and set aside.

2. 2

   Heat the oil and butter in a large saucepan or casserole over a medium heat. Fry the onion with a generous pinch of salt and pepper for 5 minutes, or until softened. Add the garlic, oregano and rosemary and cook for 1 minute. Add the tomato purée and cook, stirring well, for 2 minutes.

3. 3

   Add the cauliflower rice to the pan and stir until combined. Pour in the red wine and cook for 3-5 minutes, until the wine evaporates. Reduce the heat to low while cooking the pasta.

4. 4

   Cook the pappardelle in a large saucepan of salted boiling water according to the packet instructions.

5. 5

   When the pasta is cooked, use tongs to transfer the pasta from the water into the pan with the sauce and toss together. Add a little of the pasta cooking liquid if you need to loosen the sauce. Swirl into bowls, top with Parmesan and basil leaves, and serve.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.