Food Blogger, Teighan Gerard has something special in store for his fans, just in time for valentine as he walks us through the recipe for preparing Roasted Cauliflower Bolognese.
According to Teighan, it is bolognese with a little twist, and although his brothers have thrown all types of shade at it, he would like us to be the judge.
INGREDIENTS
1 large head cauliflower, finely chopped (about 5 cups chopped)
3 tablespoons plus 1/4 cup extra virgin olive oil
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon fennel seeds, crushed
1 pinch each kosher salt and black pepper
4 cloves garlic, finely chopped or grated
2 teaspoons fish sauce or soy sauce (optional)
2 shallots, chopped
1 Fresno chile pepper, seeded and sliced
1/2 cup tomato paste
3/4 cup basil pesto, homemade or store-bought
1 pound pasta, any cut
3 tablespoons salted butter
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup fresh basil, roughly chopped
