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Creamy Cauliflower Bolognese



This hearty dish is full of flavor and packed with veggies! This vegetarian twist on a comforting classic will be one of your new go do meals!




Makes 6 servings


Ingredients

12 oz mushrooms, (button, shiitake or crimini)

12 oz riced cauliflower (fresh)

¼ cup plus 2 Tbsp. extra-virgin olive oil,

3 Tbsp. unsalted butter

1 large yellow onion, finely chopped

1/8 cup minced garlic

½ tsp. crushed red pepper flakes

1/4 cup tomato paste

1 28oz can crushed tomatoes, low sodium

2 Tbsp. Italian Seasoning

1/2 cup heavy cream

Salt and pepper to taste

1lb. rigatoni pasta (wheat if you can find it)

1-2 Tbsp. sugar

1 cup freshly grated Parmesan

1/4 cup roughly chopped basil


Directions

  • Clean mushrooms by scrubbing with a damp paper towel. Place mushrooms into a food processor. Pulse mushrooms until finely chopped. This may have to be done in batches.

  • Heat 1/4 cup of oil and butter in a large pan, Add mushrooms and cook, at a medium low to medium heat. Stir occasionally. After five minutes add the chopped onions. At this point you may need to add the additional 2 Tbsp. oil. Cook for another few minutes, until the onions have softened.

  • While the onions are cooking. Put riced cauliflower into a microwave safe bowl, add about 1/2 cup of water. Cover and microwave for 5 minutes. Drain liquid.

  • Add garlic, and the crushed red peppers. Cook for about one minute. Add tomato paste and mix well. Add cauliflower, Italian seasoning and the whole can of crushed tomatoes. Cook for 6–8 minutes.

  • Season with salt and pepper to taste. Keep on low heat. Taste and add sugar depending on how acidic the sauce it (optional).

  • In a large pot with salted water, cook pasta until almost al dente. Using a slotted spoon or spider strainer, transfer pasta to pot with sauce. Add 1 cup Parmesan, and heavy cream. If the sauce is thicker than you would like you can add some of the starchy water the pasta was cooked in to thin it out a bit. Cook for another 2 minutes to allow to cream to thicken.

  • Taste one last time and add more salt or pepper if need. Stir in basil.

  • You can garnish with some additional Parmesan cheese. Enjoy!



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Caitlin Lewis MS, RD - owner

Dietitian, Culinary Nutritionist

Based out of Bluffton, SC, USA

Contact: Lewis.lowcountrynutrition@gmail.com