Pressure Cooker Cauliflower Ragu
Try this quick and delicious cauliflower ragu made with cupboard ingredients. Together, they are just as rich as what you'd usually get from the classic slow-cooked meat sauce.
Substitutes:
- No pressure cooker? Use a slow cooker or saucepan instead. It’s ready when the pasta is cooked.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
1 Cauliflower
1 can lentils (drained )
1 Can chopped tomatoes
1 tbsp Tomato puree
600 ml Vegetable stock
10 g dried mushrooms
1 Onion (chopped )
3 Garlic cloves (chopped )
1 tbsp Rosemary (chopped )
1 tbsp Oregano
a pinch of Chilli flakes
200 g Rigatoni pasta
Salt & pepper
Parmesan (for serving )
Recipe:
- Working in batches, pulse the cauliflower in a food processor until pieces are about the size of a grain of rice. Keep the cauliflower leaves for serving.
- Add all of your ingredients to the pressure cooker (apart from the parmesan). Put on the lid and set your Crockpot Express to the beans/chilli setting. Cook for 15 minutes.
- Once it beeps, turn off your pressure cooker and open the steam release dial. Wait for 1 minute, open and season to taste with salt and pepper.
- Serve with chopped cauliflower leaves and grated parmesan.
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.
