Healthy eating: La Manna plant-powered ragu is a scrumptious riot of antioxidants
Here, he uses cauliflower, pulsing it into textured mince using a food processor. This simple process results in garlicky, tomatoed nuggets of yum folded into ribbons of Italian pasta and bathed in rich red wine. It's fantastic. I have made slight adjustments to La Manna's recipe to suit my teens' tastes such as upping the garlic and leaving out the rosemary. I recommend checking out his plant-powered cookbook You Can Cook This!
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