Roasted Cauliflower and Mushroom Bolognese

PREP TIME15 mins

COOK TIME45 mins
TOTAL TIME60 mins
SERVINGS6 servings
Ingredients

 For the sauce

 1 medium head cauliflower (1 3/4 pounds) quartered, cored, and thickly sliced
 1 pound crimini or white mushrooms
 6 tablespoons olive oil, divided
 1 1/4 teaspoons salt
 1/8 teaspoon ground black pepper
 1 large yellow onion, finely diced
 3 cloves garlic, minced
 2 tablespoons tomato paste
 1/2 teaspoon sugar
 1/2 cup white wine
 1 can (28 ounces) crushed tomatoes
 2 cups vegetable stock or water
 1/3 cup small red lentils
 For the pasta
 1 pound spaghetti, linguine, pappardelle, or fettuccine
 2 tablespoons chopped parsley, for garnish
  1/2 cup finely grated Parmesan, for garnish, optional

Method

1. Preheat the oven:

Preheat oven to 425oF. Line 2 baking sheets with parchment.

2. Chop and prep the cauliflower:

In a food processor, pulse the machine to chop the cauliflower into small pieces. You are not making cauliflower rice, so stop pulsing when
the cauliflower is finely chopped with a few small chunks. Mound in the center of one of the baking sheets.

Sprinkle the cauliflower with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat and spread it on the baking
sheet in a single layer.

3. Chop and prep the mushrooms:

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, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat it in the oil and spread it on
the baking sheet in one layer.

4. Roast the vegetables:

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 (don’t be alarmed, the mushrooms will shrink considerably, which is okay.)
5. Meanwhile, cook the onions and garlic:

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.

6. Pan roast the tomato paste and add the wine:

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 you 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.

7. Simmer the sauce:

Add the tomatoes, water or stock, lentils, 1 teaspoon salt, and 1/8 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. (If you are using French green lentils, cover the pot to reduce
evaporation of the liquid.)

Exact cooking time depends upon what type of lentils you used.

8. Finish the sauce:

 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 you 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 you boil the noodles.

9. Cook the pasta:

Bring a large pot of salted water to a boil. Cook the pasta of your 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 your sauce looks too thick, stir in some of the pasta water just a little at a time until it reaches your desired consistency.

10. Serve:

Mound a nest of pasta onto a plate, ladle some sauce over the top, and sprinkle with Parmesan cheese and parsley, if using.