Cauliflower Mushroom Miso Bolognese

Toss the cauliflower rice in a bowl with ¼ Cup EVOO, a pinch of salt and pepper to taste. Spread the cauliflower on a baking sheet pan and roast in the oven at 450 for 10 to 15 minutes till golden brown. Remove from the oven and set aside.

Heat ¼ C of EVOO in a braising pan over medium high heat. Add the 2 Tablespoons of butter to melt. Add the mushrooms to the pan and cook until golden. Add the diced onions and cook till the onions are caramelized. Proceed to add the sliced garlic, chopped rosemary, red pepper flakes, tomato paste and miso paste. Stir to incorporate and cook for 2 to 3 minutes. Add the roasted cauliflower to the pot and stir to incorporate.

Cook the pasta according to bag instructions. Save 1 Cup of the pasta water. Add the drained pasta to the pot, 1 cup pasta water and 1 cup grated parmesan cheese. Stir to incorporate until all liquid has been absorbed. Sprinkle chopped parsley and the zest of 1 lemon over the pasta. Serve.