Gluten-Free Vegan Serves 6

• 12 oz Portobello mushrooms minced
• 1 head of cauliflower (2 1/4 lb) riced
• 1/2 cup Olive oil (2 Tbsp extra to drizzle)
• 4 Tbsp vegan butter
• 1 large white onion minced
• 6 garlic cloves minced
• 1/2 tsp crushed red pepper flakes
• 1 Tbsp rosemary finely chopped
• 1/3 cup double-concentrated tomato paste
• 1 lb noodle of choice (I used zoodles)
• 2 oz vegan grated parmesan
• 3 tsp parsley finely chopped
• 1/2 lemon

Directions:

Heat 1/4 cup oil and 2 Tbsp butter in a large heavy pot over medium-high heat. Add mushrooms and cook for 4-6 minutes stirring occasionally. Next, add the onions and 2 Tbsp oil to the pot and cook an additional 6-8 minutes. Add garlic, chile, rosemary and cook another 3 minutes. Next, add the pasta and cook for 2 more minutes. Lastly, add the cauliflower and cook an additional 6-8 minutes stirring throughout the entire process to prevent it from sticking. Once bolognese is done cook pasta with remaining ingredients and top pasta with bolognese.