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
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For the cauliflower add all the ingredients to a bowl and mix well. Marinade for at least 1/2 hour
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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
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Add marinated cauliflower, tomato paste and deglaze everything with red wine. Let the sauce thicken for about 3-4 minutes
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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
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Meanwhile cook pasta according to package instructions
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Add parsley, basil and cooked pasta to the sauce and mix well. Season with salt and pepper
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ENJOY!
