Cauliflower Bolognese Recipe

5 from 1 vote

Cauliflower Bolognese Recipe

This cauliflower bolognese is a great way to pack lots of veggies into your family's diet. And it's all super filling too.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Pasta meals

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings: plates

Author: Ciara Attwell

Equipment

Ingredients

For the bolognese sauce

1 small cauliflower approx. 400g
300 g mushrooms
½ tbsp oil
1 onion diced
2 cloves garlic crushed
2 carrots diced
1 stick celery diced
800 g canned chopped tomatoes
2 tbsp tomato puree
1 tbsp balsamic vinegar
1 tsp dried rosemary
1 tsp dried thyme

To serve

350 g pasta
50 g Parmesan or vegetarian hard cheese alternative shaved or grated
fresh basil leaves

Metric - Ounces

Instructions

Chop the cauliflower into small florets and transfer to a food processor. Blitz until the cauliflower reaches rice consistency.
Remove the cauliflower from the food processor and add the mushrooms. Blitz until finely chopped.
Add the oil and onion to a large frying pan or shallow casserole dish on the hob and cook for 4 minutes.
Add the garlic, carrots and celery, along with the blitzed cauliflower and mushrooms and cook for 5 minutes.
Add the chopped tomatoes, tomato purée, balsamic vinegar, rosemary and thyme. Season with a little salt and pepper and mix well.
Bring to the boil, reduce to a simmer and cook for  20 minutes.
In the meantime, cook the pasta according to the package instructions.
Serve the bolognese on top of the cooked pasta and garnish with grated Parmesan and fresh basil.

Notes

SERVING SUGGESTIONS:

For children who prefer their food separate, serve the Bolognese and pasta separated on a plate and topped with grated Parmesan,

STORING:

Leftover Bolognese can be kept in an airtight container in the fridge for up to 2 days. It can be frozen for up to 2 months and defrosted in the fridge overnight.

Nutrition

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