Roasted Cauliflower and Mushroom Bolognese | Recipe Cart
Roasted cauliflower and mushrooms with bolognese sauce—budget-friendly, fall-inspired comfort food. Perfect for7 servings in1 hour.
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Cooking tools:
- Food processor
- Baking sheet
- Parchment paper
- Oven
- Skillet
- Stove
- Wooden spoon
- Pot
- Colander
- Measuring spoon
- Measuring cup
- Plate
- Ladle
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Kitchen towel
Ingredients
- 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
- 1 pound spaghetti, linguine, pappardelle, or fettuccine
- 2 tablespoons chopped parsley, for garnish
- 1/2 cup finely grated Parmesan, for garnish, optional
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