Roasted Cauliflower And Mushroom Bolognese Recipes

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:

• 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 MUSHROOMS

Steps:

• Preeat oven to 350.
• Spray a casserole dish with cooking spray.
• Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
• Pour into prepared casserole dish.
• Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.