CAULIFLOWER BOLOGNESE

1. Preheat oven to 400 degrees F. To a pan add your whole tomatoes, drizzle over evoo & season with a pinch of salt and ground pepper. Place in preheated oven an cook for 30-35 mins until tomatoes are blistered.
2. Meanwhile in a large pan add 2 tbsp evoo then add in chopped onion & garlic then cook on medium heat for 5 minutes then add in finely chopped cauliflower. Mix into onion & garlic mixture & cook for 15-18 minutes on medium-low heat. Move the cauliflower/ onion mixture to the edges of the pan making room for mushrooms, add the mushrooms in. Let the mushrooms get golden and cook for 4-5 minutes, then mix it into the cauliflower/ onion mixture. Season generously with salt and pepper.
3. Once that mixture is ready, turn off heat.
4. Cook your pasta according to the directions on the package.
5. Once the tomatoes are out of oven, scoop tomatoes into your blender. Blend for 30 seconds.
6. Choose a pan that is big enough for all the sauce and pasta... turn to medium heat, add 1 tbsp oil... then add 2 tbsp tomato paste & 1 tsp chili pepper flakes.. cook for 2 minutes then pour blended sauce into the tomato paste... mixing all together.
7. Add in cauliflower mixture, mix in... then scoop about 1/3 of the bolognese sauce into the blender + 4 tbsp hot water (or boiling pasta water). Blend. Then pour back into pan. Once pasta is ready, add to sauce. Add 1/4 cup hot pasta water to loosen up the sauce. Lastly add in (optional) nutritional yeast, fresh basil to your liking! Serve hot, with a sprinkle of extra nutritional yeast or vegan parm!