The Pioneer Lady swaps out meat for flexible cauliflower to create a delicious, veggie-forward option to an Italian timeless!
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RECIPE THANKS TO REE DRUMMOND
Total: 30 minutes
Active: 30 min
Yield: 4 to 6 servings
Kosher salt and newly ground black pepper
2 tablespoons olive oil
4 tablespoons salted butter
1 red onion, diced little
4 cloves garlic, sliced
1 teaspoon sliced 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 whipping cream
Fresh basil, for serving
Bring a large pot of salted water to a boil.
Heat the olive oil and 2 tablespoons butter in a big pot over medium heat. Include the onion, garlic, rosemary and pepper flakes, then cook, stirring, till aromatic, about 3 minutes.
Meanwhile, drop the pasta into the boiling water and cook for a couple minutes under the suggested time.
Add the tomato paste and cauliflower to the onions, then stir to combine. Continue to prepare, stirring, until the cauliflower starts to caramelize and the tomato paste has actually prepared down, 6 to 7 minutes.
Drain pipes the pasta, booking 1 cup of the pasta water. Include the pasta, pasta water, pecorino and remaining 2 tablespoons butter to the pot with the sauce. Stir and toss till absolutely integrated.
Include the cream and season to taste. Serve topped with fresh basil and a little more pecorino.
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Ree Drummond's Cauliflower Bolognese|The Pioneer Female|Food Network