1 small head of cauliflower, broken into florets
Frylight Olive Oil
1 onion, finely chopped
Salt and black pepper
4 garlic cloves, thinly sliced
Pinch of dried chilli flakes
1 tbsp fresh rosemary, finely chopped
100g tomato purée
2 tbsp balsamic vinegar
300g spaghetti or tagliatelle
40g Parmesan (or vegetarian alternative), grated, plus extra for serving
- In a food processor, whizz the mushrooms until finely chopped. Transfer to a bowl.
- Working in batches, whizz the cauliflower florets in the food processor until they resemble rice, transferring to a bowl as you go.
- Heat the frylight in a large heavy pot over a medium heat. Add the onion and cook for 6-8 minutes until softened.
- Add the mushrooms, season with salt and pepper and cook for 4-6 minutes until golden brown, stirring occasionally.
- Add the garlic, chilli flakes and rosemary and cook for one minute. Stir in the tomato purée and balsamic and cook for two minutes.
- Add the cauliflower and turn the heat to low. Season with salt and pepper and cook for 8-10 minutes, stirring occasionally.
- Meanwhile, bring a large pan of salted water to a boil over a high heat and cook the pasta for one minute less than indicated by the package instructions.
- Using tongs, transfer the pasta to the pot with sauce. Stir in the Parmesan, the remaining butter and a generous splash of the pasta cooking liquid.
- Turn the heat to medium and cook for 2-3 minutes, stirring occasionally, until the sauce comes together. Divide amongst four serving bowls and top with extra Parmesan, to serve.