Roasted Cauliflower Bolognese

👩‍🍳 Gör så här

1. 1
   Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 3 tablespoons olive oil, paprika, oregano, fennel seeds, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Add the 2 cloves garlic and fish sauce. Roast another 10 minutes, until charred.
2. 2
   Heat 1/4 cup olive oil in a large skillet over medium-low heat. When the oil shimmers, add the shallot, Fresno, 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 1/3 cup water, cook another 2 minutes. Stir in the pesto. Season with salt and pepper. Keep warm over low heat.
3. 3
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
4. 4
   To the sauce, add the pasta, cauliflower, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the Parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
5. 5
   Divide the pasta among plates and top with basil and cheese. Enjoy!.