Alternating roasted cauliflower for high calorie pasta noodles not only makes this bolognese recipe lighter and healthier, but the flavor from the roasting gives this dish that extra something special.
2mediumhead of cauliflower - (chopped into florets)
1lbground chicken breast
125ozjar of marinara sauce
4cloves of garlic - (minced)
1smallonion - (finely chopped)
1tspdried parsley
1tspdried oregano
3tspolive oil - (divided)
Salt and pepper to taste
Instructions
Preheat oven to 425 degrees. Line a late baking sheet with parchment paper and mist with cooking spray.
Place cauliflower florets in a large bowl. Add in 2 tsp olive oil, and salt & pepper. Toss well to coat. Transfer cauliflower to baking sheet, place in oven and roast until golden brown, about 18-20 minutes.
Meanwhile, make bolognese sauce by heating remaining olive oil in a large skillet over medium high heat. Add in onions and garlic, and cook for about 1-2 minutes.
Add in ground chicken, dried oregano and parsley, and cook, whole breaking up with a wooden spoon, until chicken is browned.
Turn heat to low, stir in marinara sauce, cover, and simmer for another 10-15 minutes. Divide roasted cauliflower onto 6 plates, and top with bolognese sauce.
Notes
The entire recipe makes 6 servingsThe serving size is about 1 cup cauliflower, 1/2 cup bolognese sauce