Roasted Cauliflower Walnut Bolognese

By GuidingVegan

Ingredients

• 1 pound pasta of choice
• 2 jars tomato sauce
• 1/4 cup red wine (optional)
• 1 head of cauliflower florets
• 2 cups raw walnuts
• 1 TBS olive oil
• 1/2 tsp liquid smoke
• 1 TBS tamari
• 2 tsp smoked paprika
• 1 yellow onion, diced
• 1-2 cloves minced garlic
• 2-4 shallots diced
• 2-3 cups chopped crimini mushrooms
• 1 bunch dino kale finely chopped
• Fresh basil
• Hemp Seeds
• Cashew Parm

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees F.

Line a large rimmed cookie sheet or rectangular pan with parchment paper and set aside.

In a large bowl combine olive oil, smoke, tamari, smoked paprika (I also like to add a tiny bit of salt and pepper)

Cut the cauliflower into chunks and add it to a food processor.

Pulse until you reach a crumbly consistency.

Do the same with the walnuts. If you have a large processor they can be processed together.

Transfer the cauliflower and walnuts into the large bowl, stir until well combined.

Spread the mixture out evenly onto the cookie sheet.

Bake for 45 minutes to one hour, stirring occasionally. You will see the mixture start to get browner. This is good. You don’t want it to get overly browned or dried out so keep an eye on it. When it is evenly browned it is done.

Remove from oven and set aside.

In a large sauté pan add onions, shallots and garlic over med heat until translucent. Then add mushrooms and cook for another 5-7 minutes. Add kale and cook until wilted. Then add cauliflower mix. Stir until combined then add tomato sauce. Cook on low until flavors combine which should be about the time the pasta takes to cook.

Bring a large pot of water to a boil and add pasta.

Top with cashew parm, hemp seeds and fresh basil and enjoy!