Savory, Slightly Spicy Meatless Cauliflower Ragù

• 份量: 4
• 总时间: 1 hr

配料

1 head of cauliflower (about 2 lb.)

3 large shallots

8 garlic cloves

1½ cups mint leaves

1 lemon

Extra virgin olive oil

Kosher salt, freshly ground black pepper

3 tablespoons double concentrated tomato paste

1 tablespoon chopped Calabrian chilies or ¾ tsp red pepper flakes

1 pound long strand pasta

2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving

步骤

1. Prep the sauce:

Remove leaves from 1 head of cauliflower and chop florets, stems and core into 1” pieces.

Thinly slice 3 large shallots lengthwise.

Thinly slice 8 garlic cloves.

Finely chop 1½ cups mint leaves

Bring a large pot of heavily salted water to a boil.

2. Build the Ragu:

Heat ⅓ cup olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the cauliflower florets and stir to coat in oil.

Cook stirring once every 3-5 minutes or so, until cauliflower begins to turn brown. This will take quite some time; be patient, we are driving off all of the moisture in the cauliflower to concentrate its flavor and caramelize it. After about 15-20 minutes of cooking, add the shallots and 2 more tablespoons olive oil; continue to cook, stirring occasionally until the cauliflower is broken up into smaller pieces and shallots are well browned, 8-15 minutes longer (For a total of 25-30 minutes). The cauliflower will ultimately break down quite a bit as it incorporates into the ragu. Don’t be afraid of really getting some good color on the cauliflower and shallots--they may start to look browned and burnt, but browning equals depth of flavor in this case. (Don’t burn it to a crisp, but, ya know, go for it). If ever the bottom of the pot looks super dry, you can always add a glug of olive oil to help keep things going.

Stir in the garlic and half of the chopped mint. Cook, stirring, until softened and fragrant, about 1 minute.

Add 3 tablespoons tomato paste, 1 tablespoon Calabrian chilies (or ¾ tsp red pepper flakes), and cook, stirring often, until the tomato paste sizzles and sticks to the bottom of the pot, about 2 minutes. Remove from the heat until the pasta is finished cooking.

3. Finish:

Add 1 pound spaghetti to the boiling water, stirring it once or twice to ensure it doesn’t stick together, and cook according to package directions until al dente. Scoop out 2 cups pasta cooking liquid; set aside. Using tongs, transfer spaghetti to the Dutch oven.

Set the Dutch oven over medium heat, add 1 cup reserved pasta water and cook, tossing often and adding 2 ounces of grated parmesan little by little as you toss, until the pasta is well coated and saucy. Continue adding pasta cooking liquid, as needed, to a nice saucy glossy consistency.

Remove from heat, squeeze the juice of one lemon into the sauce and stir in the remaining chopped mint. Taste and add salt if needed. Divide spaghetti among pasta bowls, top with more parmesan, and a drizzle of olive oil.