Cauliflower Bolognese Recipes

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CAULIFLOWER BOLOGNESE



Cauliflower Bolognese image

No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Cauliflower     Pasta     Mushroom     Garlic     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Parmesan

Yield 6 servings

Number Of Ingredients 14

12 oz. mushrooms, such as shiitake or crimini, stems removed
1 medium head of cauliflower (about 2¼ lb.), broken into florets
¼ cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
4 Tbsp. unsalted butter, divided
1 large onion, finely chopped
6 garlic cloves, thinly sliced
1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp. crushed red pepper flakes
1 Tbsp. finely chopped rosemary
⅓ cup double-concentrated tomato paste
Kosher salt
1 lb. rigatoni
2 oz. finely grated Parmesan (about 1 cup), plus more for serving
3 Tbsp. finely chopped parsley
½ lemon

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.

ROASTED CAULIFLOWER AND MUSHROOM BOLOGNESE RECIPE



Roasted Cauliflower and Mushroom Bolognese Recipe image

This mushroom bolognese is a delicious vegetarian pasta that'll make you forget about meat. The roasting process depeens the flavors of the dish even more.

Provided by Andrea Mortensen

Categories     Pasta Recipes

Time 1h

Yield 6

Number Of Ingredients 18

For Sauce:
1¾ lbs (1 medium head), quartered, cored, and thickly sliced cauliflower
1 lb (crimini or white mushroom) mushrooms
6 tbsp divided olive oil
1¼ tsp salt
⅛ tsp ground black pepper
1 finely diced large yellow onion
3 cloves minced garlic
2 tbsp tomato paste
½ tsp sugar
½ cup White Wine
28 oz (1 can) crushed tomatoes
2 cups or water vegetable stock
⅓ cup small red lentils
For Pasta:
1 lb (linguine, pappardelle, or fettuccine) spaghetti
2 tbsp chopped, for garnish parsley
½ cup finely grated, for garnish, optional parmesan

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.

Nutrition Facts : Carbohydrate 85.52g, Cholesterol 8.43mg, Fat 19.02g, Fiber 9.95g, Protein 23.98g, SaturatedFat 4.41g, ServingSize 6.00, Sodium 1,006.89mg, Sugar 0.00, UnsaturatedFat 11.06g

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