The Best Mushroom & Cauliflower Bolognese Recipe

Name: The Best Mushroom & Cauliflower Bolognese Recipe
Total time: 70 min
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)

californiagrown.org

Our Mushroom & Cauliflower Bolognese recipe is a plant-based twist on a classic, it brings bold flavors & a touch of sweetness from prunes.

View full recipe on californiagrown.org

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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)