Cauliflower Bolognese
A vegetarian twist on classic Bolognese sauce using cauliflower and mushrooms as the base, creating a rich and hearty pasta dish that's both nutritious and satisfying.
Ingredients
- •12 oz mushrooms
- •1 head cauliflower
- •¼ cup extra-virgin olive oil
- •4 Tbsp unsalted butter
- •1 large onion
- •6 cloves garlic
- •1 whole chile
- •1 Tbsp rosemary
- •⅓ cup double-concentrated tomato paste
- •to taste Kosher salt
- •1 lb rigatoni
- •2 oz Parmesan
- •3 Tbsp parsley
- •½ whole lemon
Cooking Instructions
- 1.
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
5 min
- 2.
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.
10 min
- 3.
Heat 1/4 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.
25 min
- 4.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
12 min
- 5.
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.
5 min
- 6.
Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.
3 min