Ree Drummond’s Cauliflower Bolognese | The Pioneer Woman | Food Network

The Pioneer Woman swaps out meat for versatile cauliflower to create a delicious, veggie-forward alternative to an Italian classic!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Cauliflower Bolognese
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons salted butter
1 red onion, diced small
4 cloves garlic, sliced
1 teaspoon chopped 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 heavy cream
Fresh basil, for serving

Directions

Bring a large pot of salted water to a boil.

Heat the olive oil and 2 tablespoons butter in a large pot over medium heat. Add the onion, garlic, rosemary and pepper flakes, then cook, stirring, until fragrant, about 3 minutes.

Meanwhile, drop the pasta into the boiling water and cook for a couple minutes under the recommended time.

Add the tomato paste and cauliflower to the onions, then stir to combine. Continue to cook, stirring, until the cauliflower begins to caramelize and the tomato paste has cooked down, 6 to 7 minutes.

Drain the pasta, reserving 1 cup of the pasta water. Add the pasta, pasta water, pecorino and remaining 2 tablespoons butter to the pot with the sauce. Stir and toss until totally combined.

Add 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 Woman | Food Network

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