Spicy Cauliflower Ragu

Light and spicy - perfect over pasta in the winter

Ingredients:

1 head of Cauliflower

Kosher salt (big pinch for boiling water)

3 Tbsp + ¼ cup extra-virgin olive oil

¾ cup panko breadcrumbs

1 tsp lemon zest

fresh ground pepper

1 large red onion, thinly sliced

6 garlic cloves, thinly sliced

8 oil-packed anchovies, drained

1 tsp red pepper flakes (more if you want more spicy)

1 cup tomato paste

1 cup white wine

1 pound pasta

2 Tbsp unsalted butter

¼ cup finely chopped parsley

Directions:

1. Break cauliflower up in florets. In a food processor, in batches, pulse the cauliflower until the size of lentils (they can be different sizes!) and place in a bowl to the side

2. In a large pan or dutch oven heat up 3 Tbsp of olive oil. Add panko breadcrumbs until they are golden brown. Turn off heat and stir in lemon zest, salt and pepper. Set aside

3. Wipe out pan and heat up ¼ cup extra-virgin olive oil. Add onion and garlic and season with salt. Cook 12-15 minutes until caramelized and jammy

4. Add the anchovies and red pepper flakes. Cook anchovies until they have melted into the onion/garlic mixture

5. Add 1 cup tomato paste and cook until a thick, deep red paste, about 5 minutes

6. Add cauliflower and white wine

7. Cook until cauliflower has cooked down

8. Boil pot of water with salt

9. Cook pasta until al dente

10. Transfer the pasta to the sauce with 1 cup of pasta water and butter

11. Simmer until sauce sticks to the pasta

12. Turn off heat, add parsley and breadcrumbs

13. Serve!