Cauli Bolognese

A great meatless Monday alternative. Hearty and full of flavour. Chopped cauliflower and mushrooms provide all the depth of a traditional bolognese, without the meat or the time!

This recipe makes 4 servings.

Special tools: Food processor

approx time: 45 mins

Ingredients:

12 oz. mixed mushrooms, stems removed

1 med head of cauliflower, broken into pieces (or 1 bag riced cauliflower)

1/8 cup olive oil

3 tbsp butter

1 large diced onion 4 cloves of garlic 1/2 tsp crushed pepper flakes 3 tbsp tomato paste 1 tbsp chopped fresh rosemary 400 gr rigatoni 1 cup freshly grated parmesan

Salt and pepper to taste

1 cup pasta water

2 tbsp fresh parsley

Zest of 1 lemon

Begin with pulsing the mushrooms in a food processor. (We used a blender and it worked perfectly.) Set mushrooms aside and wipe out the bowl and process the cauliflower in 3 batches until pieces resemble rice.

Add olive oil and 1 tbsp butter to large heavy bottomed pan on med-high heat. Sauté the mushrooms until browed, approx 4 mins. Add onion and continue to stir until onion is soft and golden in colour. Add garlic, pepper flakes and rosemary and stir until fragrant. Add tomato paste and stir until it takes on a brownish colour. Add cauliflower and continue to stir for about 6 minutes. Season with salt. Keep on low heat. Meanwhile, cook pasta in large pot of salted water until al dente. Drain pasta making sure to save 1 cup of the water. Add pasta to sauce, add parmesan, 2 tbsp of butter and pasta water. Turn up heat to medium and stir together until sauce is coating the pasta. Season with salt if needed. Remove from heat and add lemon zest and parsley. Top with more grated parmesan.

Enjoy!! xx