The Best Mushroom & Cauliflower Bolognese Recipe - California Grown

Ingredients

• ½ cup California extra virgin olive oil (divided)
• 16 ounces mushrooms (such as crimini or medium portabellos, stems removed and roughly chopped)
• 1 medium head cauliflower (cored and broken into florets)
• 1 large yellow onion (chopped)
• 1 Fresno chile (seeded and diced)
• 6 cloves garlic (sliced thin)
• 2 TBSP fresh rosemary (minced)
• ¼ cup double-concentrated tomato paste
• ¼ cup dry California red wine
• 14 ounces can diced tomatoes
• 1 TBSP balsamic vinegar
• 1 TBSP tamari
• 6 California prunes (chopped)
• 1 tsp fresh thyme leaves
• 2 tsp kosher salt (plus more to taste)
• 1 tsp black pepper (plus more to taste)
• 1 lb rigatoni
• 2 TBSP freshly squeezed lemon juice
• 3 TBSP finely chopped parsley (plus more for garnish)
• 2 ounces finely grated Parmesan cheese (plus more for garnish)
• Flaky sea salt (for garnish)