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Adapted from the amazing Love and Lemons
This cauliflower bolognese is the perfect transition to cooler weather – it’s still packed with all the veggies that I am craving as summer winds down and also satisfies that warm, cozy feeling that is so needed right now. I was inspired by a classic bolognese, which makes for an easy one pot recipe along with this cauliflower bolognese. I married the two here, and I always think lasagna is so fun but you could also choose to add in a box of your favorite shape pasta.
For the cauliflower bolognese, the cauliflower is essential but you can mix in and out many veggies you have on hand. Eggplant would be a great sub for the mushrooms, and you can always stir in some greens at the end. You can always add in ground beef as well, but I find this lighter for weeknights and just as satisfying. I’ve found it to be equally a “clean out the fridge” recipe and a Sunday night recipe to have on hand for dinner and a few lunches.
I made this one-pot recipe in my large new GreenPan, which browns the mushrooms and veggies nicely at the beginning but also makes for extremely easy cleanup (I can also throw it in the dishwasher). The dish is rather large, a perfect family sized meal – you can always scale it down or freeze half.
I hope you enjoy this transition to fall recipe, that is quickly becoming an easy staple in my weekly routine!
I’ve been stocking up on long-lasting veggies, so I found myself with multiple heads of cabbage and cauliflower in the fridge. Inspired by this cauliflower bolognese, I chopped up all the cauliflower I had on hand along with some shiitake mushroom’s in the fridge and sauteed them in a large frying pan. I reserved half of this cauli-mushroom mixture for the bolognese, while realizing that this ‘meaty’ blank canvas would also make a good base for mooshu wraps. With so many pastas, stews, and soups on repeat, I have been craving other flavors – and these veggie mooshu wraps are perfect to satisfy that craving. They are flexible as to what else you add – I like to add lots of cabbage (green or red both work) and a couple shredded carrots. After a quick saute, all it really needs it a drizzle of tamari and coconut aminos.
Whip up a little dipping sauce and serve in grain free tortillas (I like Siete’s cassava ones for this) or even in cabbage / lettuce wraps. Both are delicious. I was inspired by this mooshu recipe on goop and this lighter on the meat one from NY Times. Feel free to make it your own – almost anything stir fried in tamari and wrapped in a tortilla is delicious!
Meal planning and shopping for two weeks of groceries, plus recipes.
My family is not so much about traditional Thanksgiving. We don’t go radically veer away from your typical Thanksgiving table but with gluten and dairy allergies, vegetarians, and meat lovers at the table there is room for lots of creativity. This dish here with butternut squash noodles fits in just as perfectly at our Thanksgiving table as it does for an easy weeknight dinner. It also makes for great leftovers!
I love creating different combinations of pesto. This one with toasted walnuts and parsley is one of my favorites. I’ve barely adapted to recipe from Bon Appetit, minus the adjustment to make it dairy free. It seems like it’s a rather high ratio of parm to parsley but it makes it deliciously garlicky and salty, which balances out the sweetness of the noodles.
This year we’ll be making lots of delicious vegetable sides, like this roasted cauliflower, these steam roasted carrots with cumin, and these roasted Brussels. We’ll also have mini pumpkin pies.
Check out my Pinterest board for more ideas and my menu from last year. Have a happy thanksgiving!