Ramen Cauliflower Bolognese

Veggie bolognese that deserves your attention! ⁠
Roasted spiced cauliflower with tomato and green pesto sauce.

Ingredients

Ingredients
Servings:
Cauliflower
tbsp
Olive Oil
tsp
Sweet Smoked Paprika Powder
tsp
Dried Oregano
Garlic Clove
tsp
Fish Sauce
Salt & Pepper to taste
Tomato Sauce
Shallots
Garlic Clove
g
Tomato Paste
ml
Water
tbsp
Salted Butter
g
Ramen Noodles
Fresh Basil
Pesto
Garlic Clove
tsp
Sea Salt
g
Fresh Basil
g
Pine Nuts
g
Parmesan Cheese
ml
Olive Oil

Instructions

Preparing In The Kitchen
  1. To make the pesto, peel the garlic clove. Wash the basil, shake dry and pluck the leaves. Purée the basil, garlic clove, pine nuts, parmesan, and olive oil in a blender until the mixture is smooth. Season with salt.
  2. Preheat the oven to 180 ºC. Prepare the baking sheet with parchment paper.
  3. Cut cauliflower into florets, wash and drain. Place it in a bowl and mix with olive oil, smoked paprika and oregano. Mix till evenly coated. Roast for 15 minutes, until tender.
  4. In the meantime, peel and finely chop the garlic. Add the garlic and fish sauce on to the cauliflower and toss evenly. Roast for additional 10 minutes.
  5. For the sauce, heat olive oil in a large pan over medium heat. Peel the shallots and garlic and finely chop. When the oil shimmers, add the shallot and garlic. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, cook 4-5 minutes until thickened. Stir in the water – not all at once to avoid it’s too liquid. Cook another 2 minutes. Stir in a tablespoon of pesto and season with salt and pepper.
  6. Prepare the ramen noodles according to package instructions and reserve about a coffee cup of cooked pasta water.
  7. Add the pasta, cauliflower, and the reserved water to the sauce. Mix till evenly coated and add the butter, tossing until the butter has melted.
  8. Serve the pasta with fresh basil and optionally with cheese.

Preparing In The Kitchen
  1. To make the pesto, peel the garlic clove. Wash the basil, shake dry and pluck the leaves. Purée the basil, garlic clove, pine nuts, parmesan, and olive oil in a blender until the mixture is smooth. Season with salt.
  2. Preheat the oven to 180 ºC. Prepare the baking sheet with parchment paper.
  3. Cut cauliflower into florets, wash and drain. Place it in a bowl and mix with olive oil, smoked paprika and oregano. Mix till evenly coated. Roast for 15 minutes, until tender.
  4. In the meantime, peel and finely chop the garlic. Add the garlic and fish sauce on to the cauliflower and toss evenly. Roast for additional 10 minutes.
  5. For the sauce, heat olive oil in a large pan over medium heat. Peel the shallots and garlic and finely chop. When the oil shimmers, add the shallot and garlic. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, cook 4-5 minutes until thickened. Stir in the water – not all at once to avoid it’s too liquid. Cook another 2 minutes. Stir in a tablespoon of pesto and season with salt and pepper.
  6. Prepare the ramen noodles according to package instructions and reserve about a coffee cup of cooked pasta water.
  7. Add the pasta, cauliflower, and the reserved water to the sauce. Mix till evenly coated and add the butter, tossing until the butter has melted.
  8. Serve the pasta with fresh basil and optionally with cheese.

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