Cauliflower “Bolognese”

Cauliflower “Bolognese”

Serves 6

1 Head Cauliflower
1 each Parsnip, Turnip, Carrot – any mix of these you like
2 Portobello Mushroom Caps
2 oz Extra Virgin Olive Oil
Salt & Pepper
12-16oz pasta and/or veggie noodles
4 oz Grated Parmesan Cheese
32 oz Your Favorite Cannizzaro Sauce

Rinse, de-stem and roughly chop Cauliflower.  Peel and small dice your root
vegetables and Portobello.  Spread all vegetables on a cookie sheet and drizzle
with Olive Oil.  Toss to coat and sprinkle with salt and pepper.  Roast vegetables at 400 degrees for 15 minutes until just beginning to brown.  While your vegetables roast, cook your pasta or veggie noodles.

In a medium sauce pot, begin to heat your favorite Cannizzaro Sauce.  Add your vegetables and toss to combine.
Ladle over your noodle choice and sprinkle with Parmesan Cheese

A meat free but very hearty version of Bolognese sauce!