Cauliflower Mushroom Bolognese Recipes

CAULIFLOWER BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil and 2 tablespoons butter in a large pot over medium heat. Add the onion, garlic, rosemary and pepper flakes, then cook, stirring, until fragrant, about 3 minutes.
• Meanwhile, drop the pasta into the boiling water and cook for a couple minutes under the recommended time.
• Add the tomato paste and cauliflower to the onions, then stir to combine. Continue to cook, stirring, until the cauliflower begins to caramelize and the tomato paste has cooked down, 6 to 7 minutes.
• Drain the pasta, reserving 1 cup of the pasta water. Add the pasta, pasta water, pecorino and remaining 2 tablespoons butter to the pot with the sauce. Stir and toss until totally combined.
• Add the cream and season to taste. Serve topped with fresh basil and a little more pecorino.

ROASTED CAULIFLOWER AND MUSHROOM BOLOGNESE RECIPE

Steps:

• Preheat oven to 425 degrees F. Line 2 baking sheets with parchment.
• In a food processor, pulse the machine to chop the cauliflower into small pieces. Mound in the center of one of the baking sheets.
• Sprinkle the cauliflower with 2 tablespoons olive oil, ⅛ teaspoon salt, and a pinch of pepper. Toss to coat and spread it on the baking sheet in a single layer.
• Without washing the food processor, add the mushrooms to the bowl and pulse the machine until the mushrooms are finely chopped. Mound in the center of the other baking sheet.
• Sprinkle the mushrooms with 2 tablespoons olive oil, ⅛ teaspoon salt, and a pinch of pepper. Toss to coat it in the oil and spread it on the baking sheet in one layer.
• Place the two baking sheets in the oven and roast for 25 to 30 minutes, or until the cauliflower is golden at the edges and the mushrooms have released much of their moisture and are dark.
• In a large deep skillet over medium heat add 2 tablespoons of oil. Once the oil shimmers, add the onions and cook, stirring occasionally, for 10 minutes, or until golden brown. If the onions start to stick to the bottom of the pan, add water, 1 tablespoon at time, to release them. Stir in the garlic and cook for another minute.
• Push the onions and garlic to one side of the skillet and move the skillet so the onions are off the heat. In the space that was cleared, add the tomato paste and sugar.
• Cook, stirring, for about 3 minutes, or until the tomato paste turns a dark, rusty red. Place the skillet over the burner and stir in the wine, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, until the wine evaporates.
• Add the tomatoes, water or stock, lentils, 1 teaspoon salt, and ⅛ teaspoon pepper to the pan and bring to a simmer. Cook uncovered, stirring occasionally, for 20 to 25 minutes, or until the lentils are tender.
• Stir in the mushrooms and cauliflower, and simmer for 5 minutes to allow the flavors to mingle. The sauce may be thick, depending on the type of lentils used. If so, use the pasta cooking water to thin it to the desired consistency. Keep the sauce on low so it says warm while the noodles boil.
• Bring a large pot of salted water to a boil. Cook the pasta of choice according to the package directions. Scoop out 1 cup of the pasta water to reserve it for thinning the sauce if necessary.
• Drain the pasta in a colander. If the sauce looks too thick, stir in some of the pasta water just a little at a time until it reaches desired consistency.
• Mound a nest of pasta onto a plate, ladle some sauce over the top, and sprinkle with Parmesan cheese and parsley, if using.

VEGETARIAN BOLOGNESE

Steps:

• Preheat the oven: Preheat oven to 425°F. Line 2 baking sheets with parchment.
• Chop and prep the cauliflower: In a food processor, pulse the machine to chop the cauliflower into small pieces. You are not making cauliflower rice, so stop pulsing when the cauliflower is finely chopped with a few small chunks. Mound in the center of one of the baking sheets. Sprinkle the cauliflower with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat and spread it on the baking sheet in a single layer.
• Chop and prep the mushrooms: Without washing the food processor, add the mushrooms to the bowl and pulse the machine until the mushrooms are finely chopped. Mound in the center of the other baking sheet. Sprinkle the mushrooms with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat it in the oil and spread it on the baking sheet in one layer.
• Meanwhile, cook the onions and garlic: In a large deep skillet over medium heat add 2 tablespoons of oil. Once the oil shimmers, add the onions and cook, stirring occasionally, for 10 minutes, or until golden brown. If the onions start to stick to the bottom of the pan, add water, 1 tablespoon at time, to release them. Stir in the garlic and cook for another minute.
• Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta of your choice according to the package directions. Scoop out 1 cup of the pasta water to reserve it for thinning the sauce if necessary. Drain the pasta in a colander. If your sauce looks too thick, stir in some of the pasta water just a little at a time until it reaches your desired consistency.
• Serve: Mound a nest of pasta onto a plate, ladle some sauce over the top, and sprinkle with Parmesan cheese and parsley, if using.

CAULIFLOWER & MUSHROOM BOLOGNESE

Steps:

• In a food processor, or by hand, chop and mince mushrooms and cauliflower. Set aside.
• In a heated skillet, drizzle 2 tablespoons olive oil and melt 1 tablespoon butter until glistening. Add in onions and carrots and sweat out for 5-6 minutes until softened and sautéed and slightly browning.
• Season with salt, pepper, add in your garlic as well as your sage, basil and red pepper flakes. Mix well until bloomed. 1-2 minutes.
• Add in tomato paste and allow that to reduce down another 5-6 minutes.
• Next, add your minced mushrooms and cauliflower with your red wine and balsamic to reduce down.
• Add in your peeled tomatoes and juice with a parmesan rind. Mix until all combined. Simmer on medium low to low for about 1-3 hours until everything is soft (the longer you simmer, the more flavor), reduced and flavorful! It should have some liquid, but should be thickened and everything should have loads of flavor. Adjust with salt and pepper to taste.
• When the bolognese in ready, cook pasta according to the package instructions, season with salt when boiling.
• Toss your pasta in the bolognese with pasta water. At this point, you can also add another tablespoon or two of butter. Add in shredded parmigiano reggiano. Off heat, top off with chopped parsley, lemon squeeze, zest and serve!

CAULIFLOWER BOLOGNESE

Steps:

• Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
• Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
• Heat ¼ cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4-6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6-8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6-8 minutes. Season with salt, then keep warm over low heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
• Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup Parmesan, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more.
• Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.

MUSHROOM BOLOGNESE

Steps:

• Place the porcini mushrooms in a small bowl and cover with the boiling water; let stand until softened, about 10 minutes. Drain and save the liquid. Rinse the porcini and chop them.
• Meanwhile, working in batches if needed, combine the cremini mushrooms, button mushrooms and shiitake mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl. Add the onion, carrot, celery and garlic to the food processor and pulse until finely chopped. Transfer to the bowl with the mushrooms.
• Heat enough oil to generously cover the bottom of a large pot over medium-high heat. Add the chopped vegetables, thyme, rosemary, oregano, tomato paste and red pepper flakes and season with salt and pepper to taste. Cook, stirring occasionally, until caramelized, about 20 minutes.
• Add the wine, soy sauce and the porcinis and their soaking water to the pot. Cook until the wine evaporates, then add the diced tomatoes. Cover, reduce the heat to low and simmer, stirring occasionally, until the sauce is deep red in color, 30 minutes to 1 hour. Taste and adjust seasoning as needed.
• Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1/4 cup of the cooking water. Keep the pasta warm if the sauce is still cooking.
• Add the pasta and pasta water to the pot with the sauce and toss to combine. Divide among plates or bowls and sprinkle with nutritional yeast if using and basil. Serve and enjoy!