Cauliflower Bolognaise

cauliflower-bolognaise-web

 

Looking for a vegetarian bolognaise?  Try this cauliflower based one, it’s surprisingly delicious.  I didn’t create this recipe myself but found it in one of the trashy magazines unfortunately no idea (but it could have a similar name to that!) which one so apologies that I can’t credit the creator, I would if I could because I think it’s a winner for those days you want to go meatless.  Traditional & Thermomix recipes below.

Timesaver Tip: freeze some portions for those busy days with no time to cook

Cauliflower Bolognaise

Ingredients

  • ½ small cauliflower (450g) cut into florets
  • 2 Tbsp (20g) olive oil
  • 1 onion finely chopped
  • 1 leek finely chopped
  • 1 zucchini finely chopped
  • 2 cloves garlic crushed
  • ½ C chopped sunflower kernels
  • ¼ C tomato paste
  • 2 C water
  • 800g tinned diced tomatoes
  • 1 Tbs vegetable stock concentrate or salt and pepper to taste
  • 1/3 C finely shredded fresh basil
  • Grated parmesan for garnishing (optional)
  • packet of pasta of your choice

Instructions

  1. Place cauliflower florets, zucchini and sunflower seeds in a food processor. Pulse until they are like coarse breadcrumbs. Set aside
  2. Heat oil in large pot over a medium heat. Add onion, leek, and garlic and cook for about 6 – 7 mins or until soft.
  3. Add cauliflower, sunflower and zucchini mix along with tomato paste and cook for another minute stirring.
  4. Add water, stock concentrate (if using) and tomatoes and bring to boil. Gently boil stirring occasionally for about an hour or until reduced by half. Season with salt and pepper and stir through basil.
  5. In the last 15 minutes of the sauce cooking bring another pot of water to boil and cook pasta as per instructions. Drain
  6. Mix the cauliflower sauce with the pasta and serve with parmesan.
http://www.boiledeggsandsoldiers.com/2014/03/cauliflower-bolognaise/
Cauliflower Bolognaise - Thermomix

Ingredients

  • ½ small cauliflower (450g) roughly chopped
  • (20g) olive oil
  • 1 onion halved
  • 1 leek roughly chopped
  • 1 zucchini roughly chopped
  • 2 cloves garlic
  • ½ C sunflower kernels
  • ¼ C tomato paste
  • 2 C water
  • 800g tinned diced tomatoes
  • 1 Tbs vegetable stock concentrate or salt and pepper to taste
  • 1/3 C finely shredded fresh basil
  • Grated parmesan for garnishing (optional)
  • packet of pasta of choice

Instructions

  1. Grate parmesan and set aside
  2. Put cauliflower florets and zucchini in for 4 secs/ speed 5 set aside
  3. Chop sunflower seeds 3 secs / speed 6 set aside
  4. Onion, leek and garlic 5 secs, speed 6
  5. Add oil, varoma 3 mins/ speed 1
  6. Add kernels, tomato paste and cauliflower mix 1 min/100 degrees/speed 1 may need help with spatula.
  7. Add water and tomatoes and stock concentrate 90/40 mins/speed 1/reverse.
  8. In the last 15 mins bring a pot of water to the boil and cook pasta
  9. Mix the cauliflower bolognaise with pasta and serve with parmesan.
http://www.boiledeggsandsoldiers.com/2014/03/cauliflower-bolognaise/
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2 comments on “Cauliflower Bolognaise

  1. Robyn
    August 26, 2015 at 11:02 am

    I would never even have thought to put cauliflower in a Bolognese. How clever. I am so going to give this a try. xx

    • Vicki
      August 26, 2015 at 9:04 pm

      It’s a good way to sneak in some veggies without them knowing!

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