Cauliflower Bolognese

 

Cauliflower Bolognese

Serves 4

Ingredients

  • 500 g pasta

For the cauliflower:

  • 1 head of cauliflower finely chopped in the food processor
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1/2 tbsp. smoked sweet paprika
  • 1 tsp. Dijon mustard
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. black pepper

For the sauce:

  • 3 tbsp. olive oil
  • 2 medium onions, finely chopped (best to chop in a food processor)
  • 4 carrots, peeled and finely chopped (best to chop in a food processor)
  • 4 cloves of garlic minced
  • 1/2 tbsp. dried basil
  • 1/2 tbsp. dried oregano
  • 2 bay leaves
  • 2 tbsp. rosemary, chopped
  • 1/2 tbsp. paprika
  • 2 tbsp. tomato paste
  • 200 ml red wine
  • 400 ml sieved tomatoes
  • 200 ml water
  • 100 ml plant based milk
  • 1 handful parsley chopped
  • 1 handful basil chopped
  • Salt and pepper to taste

Directions

  1. For the cauliflower add all the ingredients to a bowl and mix well. Marinade for at least 1/2 hour
  2. For the sauce heat olive oil in a big pot over medium heat. Add onion and cook until translucent. Add carrots, garlic, dried basil, dried oregano, bay leaves, rosemary and paprika and cook for another 2 minutes

  3. Add marinated cauliflower, tomato paste and deglaze everything with red wine. Let the sauce thicken for about 3-4 minutes
  4. Now add sieved tomatoes, water and plant based milk. Reduce heat to low, cover pot with a lid and let simmer for about 30 minutes, making sure the consistency of the sauce is neither too thick nor too thin
  5. Meanwhile cook pasta according to package instructions
  6. Add parsley, basil and cooked pasta to the sauce and mix well. Season with salt and pepper
  7. ENJOY!

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