You’ll notice this is a meatless ragù, save for a handful of anchovies. If you want to make it entirely vegetarian, you can skip the anchovies all together and you’ll still be in good hands. If not, I highly recommend keeping them in there, even for those of you who are squeamish about little fishes. I assure you the ragù will not taste “fishy” or even remotely like fish. The anchovies lend an incredible depth of flavor to the ragù, which helps to emulate the savoriness of ground meat without all the...meat. The bulk of the time you spend in this recipe will be whilst cooking down the cauliflower, which takes about 30 minutes. It’s time well spent. You are essentially driving off water as much water as you can while you cook the cauliflower, concentrating its flavor. Don’t rush it! Enjoy the process! Have a glass of wine, if you’re into that sorta thang, and really lean in.