Cauliflower Bolognese recipe for a healthy vegetarian meal

Ingredients for Cauliflower bolognese

• 340 g mushrooms, such as shiitake or crimini, stems removed

• 1 medium head cauliflower (about 1 kg), broken into florets

• 75 ml extra-virgin olive oil, plus more for drizzling

• 60 g 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

• 100 g double-concentrated tomato paste

• kosher salt to taste

• 450 g rigatoni

• 60 g finely grated Parmesan (about 100 g), plus more for serving

• 3 tbsp finely chopped parsley

• ½ lemon, juiced

How to make Cauliflower bolognese

1. Pulse the mushrooms in a food processor until finely chopped. Transfer to a small bowl and wipe out the food processor bowl.

2. Working in three batches, pulse the cauliflower in the food processor until the pieces are about the size of a grain of rice, transferring them to a medium bowl as you go.

3. Heat 60 ml of oil and 30 g of butter in a large heavy pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown, about 4–6 minutes.

4. Add the onion and 30 ml of oil to the pot. Cook, stirring occasionally, until the onion is very soft and golden brown, about 6–8 minutes.

5. Stir in the garlic, chilli, and rosemary, cooking until the garlic is softened and the mixture is very fragrant, about 3 minutes.

6. Add the tomato paste and cook, stirring constantly, until the paste is slightly darkened, about 2 minutes.

7. Incorporate the cauliflower and cook, stirring occasionally, until it is slightly cooked down and begins to stick to the bottom of the pot, about 6–8 minutes. Season with salt, then keep warm over low heat.

8. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than the package instructions.

9. Using a slotted spoon, transfer the pasta to the pot with the sauce. Add 100 g of Parmesan, the remaining 30 g of butter, and 240 ml of the pasta cooking liquid. Increase the heat to medium and cook, stirring occasionally, until the pasta is al dente and the sauce clings to the pasta, about 3 minutes.

10. Remove from heat and stir in the parsley. Taste and adjust the seasoning with salt, adding another pinch or two if necessary. Finely zest the lemon over the pasta and toss once more.

11. Divide the pasta among bowls. Top with more Parmesan and drizzle with oil.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.