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:

  1. 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.
  2. 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.
  3. 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.
  4. Serve with chopped cauliflower leaves and grated parmesan.
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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.

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