Name: Roasted Cauliflower and Mushroom Bolognese Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: For Sauce:; 1¾ lbs cauliflower; 1 lb mushrooms; 6 tbsp olive oil; 1¼ tsp salt; ⅛ tsp ground black pepper; 1 large yellow onion; 3 cloves garlic; 2 tbsp tomato paste; ½ tsp sugar; ½ cup White Wine; 28 oz crushed tomatoes; 2 cups vegetable stock; ⅓ cup small red lentils; For Pasta:; 1 lb spaghetti; 2 tbsp parsley; ½ cup parmesan

Discover the delights of a vegetarian alternative to classic Bolognese with this roasted cauliflower and mushroom version. This recipe brings together hearty mushrooms and cauliflower with a rich tomato sauce, creating a healthy yet indulgent dish that will impress both vegetarians and meat-lovers alike.

Photos of Roasted Cauliflower and Mushroom Bolognese Recipe

The ingredients for this dish are generally common and can be easily found in most supermarkets. However, small red lentils might not be a household staple for everyone, so you might need to specifically look for them. They are usually found in the grains or health food section. Additionally, make sure to select a good quality crushed tomato as it forms the base for our Bolognese sauce.

Ingredients for Roasted Cauliflower and Mushroom Bolognese

Cauliflower: This is the star of our Bolognese, providing a hearty texture and a subtle, nutty flavor when roasted.

Mushrooms: These add a 'meaty' texture to our Bolognese, imparting an earthy flavor that complements the cauliflower.

Olive oil: Used for roasting our vegetables and sauteing our onions, it adds richness to the dish.

Yellow onion: This forms the flavor base of our sauce.

Garlic: Adds a kick of flavor to our Bolognese.

Tomato paste: Concentrated tomato flavor that deepens the taste of our sauce.

Crushed tomatoes: Forms the liquid base of our Bolognese sauce.

Small red lentils: These add protein to our dish, making it more filling.

White wine: Deglazes the pan, adding a complexity of flavor to the sauce.

Spaghetti: The classic pasta choice for Bolognese, its long, slender shape is perfect for holding onto the chunky sauce.

Parsley: Used for garnish, adds a burst of fresh flavor and color.

Parmesan: This hard cheese is grated over the finished dish, adding a salty, nutty counterpoint to the hearty Bolognese.

One reader, Diandra Lapointe says:

This roasted cauliflower and mushroom bolognese recipe is a game-changer! The flavors are rich and satisfying, and the roasted veggies add a depth that's simply irresistible. It's a hearty and healthy alternative to traditional bolognese, and it's become a staple in my weekly meal rotation. Highly recommended!

Diandra Lapointe

Techniques Required for Making Roasted Cauliflower and Mushroom Bolognese

Preheat oven: Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper.

Chop cauliflower and mushrooms: Use a food processor to chop the cauliflower into small pieces. Then, chop the mushrooms in the same food processor until finely chopped.

Roast cauliflower and mushrooms: Toss the cauliflower with olive oil, salt, and pepper, then spread it on one of the prepared baking sheets. Repeat the same process with the mushrooms on the other baking sheet. Roast them in the preheated oven for 25 to 30 minutes, or until golden and cooked through.

Caramelize onions: In a large skillet, cook the onions over medium heat until golden brown, adding water if they start to stick to the pan. Stir in the garlic and cook for an additional minute.

Prepare tomato paste: Push the onions and garlic to one side of the skillet, then add the tomato paste and sugar. Cook for about 3 minutes until the tomato paste turns a dark, rusty red.

Simmer sauce: Stir in the wine, scraping the bottom of the pan, then add the tomatoes, water or stock, lentils, salt, and pepper. Bring to a simmer and cook for 20 to 25 minutes, or until the lentils are tender.

Combine sauce with roasted vegetables: Stir in the roasted mushrooms and cauliflower, and simmer for 5 minutes to allow the flavors to meld.

Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve 1 cup of the pasta water.

Assemble dish: Drain the pasta and ladle the sauce over it. If the sauce is too thick, use the reserved pasta water to adjust the consistency. Serve with a sprinkle of parmesan cheese and parsley.

How To Make Roasted Cauliflower and Mushroom Bolognese

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.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

For Sauce:

1¾lbscauliflower,(1 medium head), quartered, cored, and thickly sliced
1lbmushrooms,(crimini or white mushroom)
6tbspolive oil,divided
1¼tspsalt
⅛tspground black pepper
1large yellow onion,finely diced
3clovesgarlic,minced
2tbsptomato paste
½tspsugar
½cupwhite wine
28ozcrushed tomatoes,(1 can)
2cupsvegetable stock,or water
⅓cupsmall red lentils

For Pasta:

1lbspaghetti,(linguine, pappardelle, or fettuccine)
2tbspparsley,chopped, for garnish
½cupparmesan,finely grated, for garnish, optional

Instructions

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

Calories: 603.93kcal
Fat: 19.02g
Saturated Fat: 4.41g
Monounsaturated Fat: 11.06g
Polyunsaturated Fat: 2.29g
Carbohydrates: 85.52g
Fiber: 9.95g
Sugar: 14.44g
Protein: 23.98g
Cholesterol: 8.43mg
Sodium: 1006.89mg
Calcium: 259.25mg
Potassium: 1379.87mg
Iron: 4.73mg
Vitamin A: 52.39µg
Vitamin C: 83.27mg

Technique Tip for Perfecting Roasted Cauliflower and Mushroom Bolognese

When roasting cauliflower and mushrooms, it's important to spread them out in a single layer on the baking sheet. This allows for even roasting and prevents the vegetables from steaming. If they're too crowded, they'll release moisture and steam instead of roasting, which can result in a less flavorful dish. Also, pulsing the vegetables in a food processor before roasting helps to create a finer texture, which is ideal for a bolognese sauce.

Time-Saving Tips for Making This Bolognese Recipe

Prep ahead: Chop the cauliflower and mushrooms the night before and store them in airtight containers in the fridge to save time on the day of cooking.

One-pot wonder: Use a large, deep skillet to cook the sauce and pasta in the same pot, reducing the number of dishes to clean up afterward.

Quick cook: Use pre-chopped cauliflower and mushrooms from the grocery store to cut down on prep time.

Double batch: Make a larger quantity of the sauce and freeze the extra for a quick and easy meal on a busy day.

Efficient roasting: Roast the cauliflower and mushrooms together on the same baking sheet to save time and energy.

Substitute Ingredients For Roasted Cauliflower and Mushroom Bolognese Recipe

cauliflower - Substitute with broccoli: Broccoli has a similar texture and flavor to cauliflower, making it a great substitute in this recipe.
mushrooms - Substitute with eggplant: Eggplant has a meaty texture and can provide a similar savory element to the dish.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in this recipe.
spaghetti - Substitute with zucchini noodles: Zucchini noodles can be a lighter, low-carb alternative to traditional spaghetti, adding a different texture to the dish.
parmesan - Substitute with nutritional yeast: Nutritional yeast can provide a similar umami flavor and cheesy texture, making it a great vegan alternative to parmesan.

Best Way to Present Roasted Cauliflower and Mushroom Bolognese

Elevate the plating: When presenting the dish, carefully arrange the pasta in a nest shape on the plate to create a visually appealing base for the sauce and toppings.
Garnish with fresh herbs: Sprinkle freshly chopped parsley over the top of the dish to add a pop of color and a hint of freshness to the overall presentation.
Incorporate Parmesan shavings: Use a vegetable peeler to create delicate Parmesan shavings and arrange them on top of the dish for an elegant and sophisticated touch.
Consider the plate shape: Choose a plate that complements the colors of the dish and allows the pasta and sauce to take center stage, enhancing the overall visual appeal.
Emphasize the contrast of colors: Highlight the vibrant red of the sauce against the neutral tones of the pasta and cauliflower to create a visually striking presentation.
Use a circular motion for plating: When ladling the sauce over the pasta, use a circular motion to create a visually appealing spiral pattern, adding an artistic element to the dish.
Balance the portion sizes: Ensure that the ratio of pasta to sauce is visually balanced, creating an aesthetically pleasing composition on the plate.
Add a touch of olive oil: Drizzle a small amount of high-quality olive oil around the edge of the plate for a glossy finish and an extra layer of flavor.
Consider the use of edible flowers: Introduce a subtle touch of elegance by incorporating edible flowers as a delicate and visually stunning garnish for the dish.
Mindful use of negative space: Utilize the empty spaces on the plate to create a sense of balance and harmony, allowing the dish to stand out as the focal point.

Essential Kitchen Tools for Making Bolognese

Food processor: Use the food processor to chop the cauliflower and mushrooms into small pieces, making the preparation process quicker and more efficient.
Baking sheets: Line the baking sheets with parchment paper to prevent the roasted cauliflower and mushrooms from sticking and to ease the cleanup process.
Skillet: A large deep skillet is used to sauté the onions and garlic and to simmer the sauce, allowing for even cooking and flavor development.
Colander: Use a colander to drain the cooked pasta, removing excess water and preparing it for mixing with the sauce.
Large pot: A large pot is essential for boiling the pasta, providing ample space for the noodles to cook evenly.
Ladle: A ladle is used to scoop and serve the sauce over the cooked pasta, ensuring even distribution and presentation.
Pasta pot: This pot is specifically designed for boiling pasta, with a strainer insert that makes draining the pasta easier.
Parchment paper: Line the baking sheets with parchment paper to prevent the roasted cauliflower and mushrooms from sticking and to ease the cleanup process.
Spatula: A spatula is used to toss the roasted cauliflower and mushrooms with oil and seasoning on the baking sheets, ensuring even coating and flavor distribution.
Tongs: Tongs are useful for tossing the pasta with the sauce, ensuring that the noodles are evenly coated before serving.
Whisk: A whisk is used to incorporate the ingredients for the sauce, ensuring a smooth and well-mixed consistency.

How To Store and Freeze Leftover Bolognese

Here are the detailed storing and freezing guidelines for the roasted cauliflower and mushroom bolognese recipe:

Let the bolognese sauce cool completely before storing or freezing. Transfer the cooled sauce to an airtight container or freezer-safe bag.
If storing in the refrigerator, the sauce will keep well for up to 5 days. When ready to serve, reheat the sauce in a saucepan over medium heat, stirring occasionally, until heated through.
To freeze the sauce, remove as much air as possible from the container or bag before sealing. Label the container with the date and contents. The frozen sauce will maintain its best quality for up to 3 months.
To thaw the frozen sauce, place it in the refrigerator overnight. Once thawed, reheat the sauce in a saucepan over medium heat, stirring occasionally, until heated through. If the sauce appears too thick after thawing, add a little vegetable stock or water to achieve the desired consistency.
Cooked pasta can be stored separately in an airtight container in the refrigerator for up to 5 days. To reheat, place the pasta in a colander and dip it into a pot of boiling water for 30 seconds to 1 minute, or until heated through.
It is not recommended to freeze cooked pasta, as it may become mushy and lose its texture upon thawing. For best results, cook the pasta fresh when ready to serve the reheated sauce.

How To Reheat Leftover Bolognese

Preheat your oven to 350°F (175°C). Transfer the leftover roasted cauliflower and mushroom bolognese to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and reheat for 15-20 minutes, or until the sauce is heated through and the cauliflower and mushrooms are warm.
For a quicker reheating method, use your microwave. Place the desired portion of the bolognese in a microwave-safe bowl and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the sauce is heated and the vegetables are warm. Be careful not to overheat, as this may cause the cauliflower to become mushy.
If you have a stovetop available, reheat the bolognese in a saucepan over medium-low heat. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. If the sauce seems too thick, add a splash of vegetable stock or water to thin it out. Heat until the sauce is simmering and the cauliflower and mushrooms are heated through.
For a crispy texture, reheat the bolognese in a skillet on the stovetop. Heat a tablespoon of olive oil in the skillet over medium heat. Add the desired portion of the bolognese and spread it out evenly in the skillet. Allow it to cook undisturbed for 3-4 minutes, or until a crispy layer forms on the bottom. Stir the sauce and continue cooking for another 2-3 minutes, or until heated through.
Regardless of the reheating method you choose, be sure to taste the bolognese before serving and adjust the seasoning if needed. You may want to add a pinch of salt, a crack of black pepper, or a sprinkle of fresh parsley to brighten up the flavors.

Random Fact About Roasted Cauliflower and Mushroom Bolognese

The roasted cauliflower and mushroom bolognese recipe is a great way to incorporate cauliflower and mushrooms into a classic Italian dish. This recipe is a delicious and nutritious alternative to traditional bolognese, providing a rich and hearty flavor.

Is Making Bolognese at Home Economical?

The cost-effectiveness of this roasted cauliflower and mushroom bolognese recipe is quite high. The main ingredients, cauliflower and mushrooms, are generally affordable and readily available. Additionally, the recipe incorporates lentils as a cost-effective source of protein. The use of pantry staples such as tomato paste and spaghetti further contributes to its affordability. Overall Verdict: 9/10. Approximate cost for a household of 4 people: $15-$20.

Is This Bolognese Recipe Healthy or Unhealthy?

This roasted cauliflower and mushroom bolognese recipe is a healthier twist on the classic Italian dish. Here's an analysis of its nutritional value:

Cauliflower and mushrooms are low in calories and rich in fiber, vitamins, and minerals, making them a nutritious choice for a pasta sauce.
The recipe uses whole grain spaghetti, which is a good source of complex carbohydrates and fiber.
Olive oil is a healthy fat that can help reduce inflammation and improve heart health.
The recipe includes a moderate amount of parmesan cheese, which provides calcium and protein but is also high in saturated fat and sodium.
The use of vegetable stock instead of beef or chicken stock makes this recipe suitable for vegetarians and vegans.

While this recipe is healthier than traditional bolognese, there are still some ways to make it even more nutritious:

Reduce the amount of olive oil used in the recipe to lower the overall calorie and fat content.
Use a low-sodium vegetable stock to reduce the sodium content of the dish.
Add more vegetables to the sauce, such as carrots, celery, or bell peppers, to increase the fiber and nutrient content.
Use a whole grain pasta that is higher in fiber and protein, such as quinoa or chickpea pasta.
Reduce the amount of parmesan cheese used or opt for a low-fat version to decrease the saturated fat content.
Consider adding a source of plant-based protein, such as tofu or tempeh, to increase the protein content of the dish.

Editor's Thoughts on This Delicious Bolognese Recipe

The roasted cauliflower and mushroom bolognese recipe is a delightful vegetarian twist on a classic Italian dish. The combination of roasted cauliflower and mushrooms adds a rich, earthy flavor to the sauce, while the addition of lentils provides a hearty and satisfying texture. The use of white wine and vegetable stock enhances the depth of flavor, creating a luscious and savory sauce. The dish is beautifully balanced and full of umami, making it a perfect option for both vegetarians and meat-eaters alike. The recipe's step-by-step instructions are clear and easy to follow, making it accessible for home cooks of all skill levels.

Enhance Your Roasted Cauliflower and Mushroom Bolognese Recipe with These Unique Side Dishes:

Garlic Bread: Slices of crusty bread slathered in a garlic and herb butter, then toasted to perfection

Caprese Salad: Ripe tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze and olive oil

Roasted Brussel Sprouts: Brussel sprouts roasted with balsamic vinegar and honey, topped with crispy bacon and shaved parmesan

Other Alternative Vegetarian Bolognese Recipes

Savory Stuffed Bell Peppers: These bell peppers are stuffed with a flavorful mixture of ground turkey, quinoa, and a variety of vegetables, then baked to perfection.

Creamy Butternut Squash Soup: This velvety smooth soup is made with roasted butternut squash, onions, and a touch of cream for a comforting and satisfying meal.

Grilled Peach and Arugula Salad: This refreshing salad features grilled peaches, peppery arugula, creamy goat cheese, and a tangy balsamic vinaigrette for a perfect balance of flavors.

Lemon Blueberry Cheesecake Bars: Indulge in these decadent cheesecake bars with a zesty lemon twist and a burst of sweet blueberries in every bite.

Suggested Appetizers and Desserts to Serve with Roasted Cauliflower and Mushroom Bolognese

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Caprese Skewers: Impress your guests with these elegant Caprese skewers, featuring fresh mozzarella, juicy cherry tomatoes, and fragrant basil, drizzled with a balsamic glaze. A refreshing and colorful starter for any gathering.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and decadent texture will melt in your mouth, leaving you craving for more.

Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. Each spoonful offers a refreshing burst of fruity goodness, making it the perfect light and satisfying dessert option.

Why trust this Roasted Cauliflower and Mushroom Bolognese Recipe:

This recipe offers a delightful twist on the classic bolognese, using cauliflower and mushrooms to create a rich and flavorful sauce. The combination of roasted vegetables and savory tomato base provides a satisfying and hearty dish. The addition of white wine and vegetable stock elevates the flavors, while the inclusion of red lentils adds a boost of plant-based protein. The step-by-step instructions ensure a successful outcome, and the use of spaghetti and parmesan cheese offers a comforting and familiar presentation. Trust this recipe for a delicious and wholesome meal.

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FAQ:

Can I use a different type of pasta for this recipe?

Yes, you can use any type of pasta you prefer. The sauce pairs well with a variety of pasta shapes, such as penne, rigatoni, or fusilli.

Can I substitute the white wine with something else?

If you prefer not to use white wine, you can substitute it with an equal amount of vegetable or chicken broth. This will still add depth of flavor to the sauce.

Can I make this recipe ahead of time?

Absolutely! The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just reheat it gently on the stove when you're ready to serve.

Can I omit the lentils from the recipe?

Yes, you can omit the lentils if you prefer. The lentils add a nice texture and protein to the sauce, but the recipe will still be delicious without them.

Can I use different vegetables in the sauce?

Certainly! You can customize the sauce by adding other vegetables such as bell peppers, zucchini, or carrots. Just be sure to adjust the roasting time accordingly based on the vegetables you choose.