Cauliflower ragu

SERVES 4 | PREP 30 MINS | COOK 40 MINS | EASY | LC ✱

1 small cauliflower (about 500g), leaves removed

3 tbsp olive oil

1 onion, finely chopped

2 celery sticks, finely chopped

1 large carrot, finely chopped

3 garlic cloves, minced

½ tin anchovies (about 15g), drained

1 tsp fennel seeds

2 tbsp tomato purée

100ml passata

200g rigatoni

30g grated parmesan, plus extra to garnish small handful of flat-leaf parsley, finely chopped

1 Chop the cauliflower florets and stem into chunks and put into a food processor. Process until finely broken down – you might need to do this in two batches. Put in a bowl and set aside.

2 Put the oil in a large, deep frying pan over a low-medium heat. Fry the onion, celery, carrot and garlic, seasoned with salt, for 20-25 mins or until softened and slightly caramelised.

3 Add the anchovies and fennel seeds, and fry for 2-3 mins or until the anchovies have melted. Add the tomato purée and passata, turn up the heat to medium and cook for 3-4 mins, stirring often, until the mixture darkens and the oil starts to separate. Add the cauliflower, stirring everything together, then continue to cook for 6-8 mins or until the cauliflower has cooked down and starts to stick to the bottom of the pan.

4 Meanwhile, bring a large pan of well-salted water to the boil. Cook the pasta until only just al dente, then drain, reserving 400ml of the cooking water. Add half the water, pasta and parmesan to the cauliflower mixture. Stir together, cooking for a further minute and adding a splash more water if it’s too dry.

5 Divide the pasta and cauliflower ragu between four bowls, garnishing with more parmesan and the parsley.

PER SERVING 378 kcals | fat 12.5G saturates 3G | carbs 48.2G | sugars 10.3G fibre 7.3G | protein 14.5G | salt 0.8G