Delicious Cauliflower Bolognese
This is an easy recipe for cauliflower bolognese sauce! Serve it with your al dente spaghetti and some vegan cheese on top.
Ideal for vegans, vegetarians, and everyone who loves a bolognese sauce but shouldn’t or don’t want to eat meat.
We’re going to replace the meat with cauliflower! Something that nobody will notice because the taste of this sauce will be almost the same as the original!
So this meatless meal with spaghetti with cauliflower bolognese sauce is going to be your favorite! Trust me!
Needs only three basic ingredients and some herbs dried or fresh to be ready to enjoy!
Nutritious, delicious, quick to prepare, and easy to make. What else to ask for a tasty and healthy meal? Perfect for lunch, dinner, or a family table!
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Cauliflower Bolognese Recipe
Vegan Spaghetti Bolognese With Cauliflower
Ingredients
- 300 gr cauliflower , grated like thick rice
- 1 large yellow onion , diced or grated
- 2 cloves garlic , minced
- 1 small carrot , diced or grated
- 200 gr tomato sauce , canned
- 2 tbsp olive oil
- 1/4 cup red wine
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika , smoked, sweet, or spicy
- 3 – 4 allspice berries
- 8 – 10 fresh basil leaves
- 1 tbsp oregano , dry
- 1 tbsp thyme , dry
- 1 bay leaf , dry
- 500 gr spaghetti
Instructions
Cauliflower Bolognese Sauce
- In a food processor, break up the cauliflower into florets. Blend it until it is as thick as rice or a bit larger. Do not over grate it! If you don't have a food processor, you can finely chop the cauliflower into small pieces.
- In a large pot, heat the olive oil over medium heat. Add the diced onions and carrot and sauté for about 3-5 minutes.
- Add the cauliflower to the pot, and stir occasionally for about 10 minutes.
- Add the garlic and stir for 1 more minute.
- Add the red wine, increase the heat, and stir occasionally until the alcohol evaporates.
- Put the canned tomatoes, oregano, thyme, basil, salt, pepper and bay leaf in the pot and mix well until combined.
- Put the lid on and let the sauce boil.
- Reduce heat to medium-low and simmer with the lid on for about 15 minutes.
- Remove the lid and cook for an additional 5 minutes if there is a lot of liquid in your bolognese sauce. The sauce should be thick and aromatic.
Spaghetti
- Bring a large pot of salted water to boil.
- Cook the pasta according to the instructions on the package. I prefer to cook my pasta for 1 minute or 1 and a half minutes less than the packaging instructions suggest.
Notes
- Served:
- Garnish with fresh basil and vegan cheese, or Parmesan or feta cheese if you are not vegan.
- Variations:
- Replace dried oregano and thyme with fresh ones.
- Storage: Serve immediately when it is warm. Keep the cauliflower bolognese sauce in an airtight container in the fridge for up to a week, or freeze it up to 2 months.
- Calories Info Per Serving: 4 servings
- spaghetti with cauliflower bolognese sauce: 577 kcal
- only cauliflower bolognese sauce: 138 kcal
A Few More Notes About Cauliflower Bolognese
- Served:
- Garnish with fresh basil and vegan cheese, or Parmesan or feta cheese if you are not vegan.
- Serve with toasted bread with olive oil and oregano.
- Variations:
- Balance the amount of garlic according to your taste.
- Replace dried oregano and thyme with fresh ones.
- Instead of spaghetti, serve with other types of pasta (lasagna, penne, cannelloni, etc.), rice, or quinoa.
- Storage: Serve immediately when it is warm. Keep the cauliflower bolognese sauce in an airtight container in the fridge for up to a week, or freeze it up to 2 months.
- Calories Info Per Serving: 4 servings
- spaghetti with cauliflower bolognese sauce: 577 kcal
- only cauliflower bolognese sauce: 138 kcal
🠚Still hungry? Try this recipe: Pasta with Vegan Eggplant Sauce
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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