Cauliflower Bolognese

Ingredients

200g mushrooms
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

1. In a food processor, whizz the mushrooms until finely chopped. Transfer to a bowl.
2.  Working in batches, whizz the cauliflower florets in the food processor until they resemble rice, transferring to a bowl as you go.
3. Heat the frylight in a large heavy pot over a medium heat. Add the onion and cook for 6-8 minutes until softened.
4. Add the mushrooms, season with salt and pepper and cook for 4-6 minutes until golden brown, stirring occasionally.
5. Add the garlic, chilli flakes and rosemary and cook for one minute. Stir in the tomato purée and balsamic and cook for two minutes.
6. Add the cauliflower and turn the heat to low. Season with salt and pepper and cook for 8-10 minutes, stirring occasionally.
7. 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.
8. 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.
9. 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.
10.