few fresh basil leaves, to serve
1 large cauliflower, outer leaves and base trimmed
3 garlic cloves, crushed
1 onion, finely chopped
2–3 fresh rosemary sprigs, leaves picked and finely chopped
400g/14oz dried pappardelle
salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp dried oregano
10 tbsp tomato purée
2 tbsp unsalted butter (or vegan butter alternative)
freshly grated Parmesan (or similar vegetarian hard cheese), to serve
100ml/3½fl oz red wine