Cauliflower Bolognese
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
328 kcal
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Course
Main Course
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Cuisine
American
Cauliflower Bolognese
Description
This sauce begins by pulsing cauliflower into small, crumb-like pieces that cook down gently in butter or olive oil along with chopped onions until tender and lightly golden. Minced garlic enhances aroma. Adding whole plum tomatoes in thick puree form, along with red lentils, creates a rich, thick base as the lentils soften during simmering.
Balsamic vinegar, sugar, and a combination of herbs including fresh thyme and dried basil and oregano provide layered depth and subtle acidity. A dash of crushed red pepper adds gentle heat. Seasoning with kosher salt and black pepper adjusts the flavor to taste. The covered simmer allows all ingredients to meld and thicken.
Cauliflower Bolognese is typically served over spaghetti but can accommodate gluten-free pasta, vegetable noodles like zucchini spiralized as zoodles, or roasted spaghetti squash. Topping with chopped fresh basil and optionally grated Parmesan cheese adds herbal freshness and richness. This sauce is suitable for those preferring meatless options while enjoying familiar textures and flavors reminiscent of traditional Bolognese.
Ingredients
- 1 cauliflower small head
- 2 tablespoons butter (olive oil for vegan)
- 1 cup onion yellow, chopped
- 3 cloves garlic minced
- 2 whole plum tomatoes 28 oz cans, in thick puree
- 1/2 cup red lentils
- 3 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon thyme minced fresh
- 1/4 teaspoon basil dried
- 1/4 teaspoon oregano dried
- crushed red pepper dash
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 lb spaghetti can use gluten-free pasta, zoodles, or spaghetti squash, or other pasta
- basil for serving (omit cheese for vegan, chopped fresh basil, grated Parmesan cheese
- Parmesan Cheese for serving (omit cheese for vegan, chopped fresh basil, grated Parmesan cheese
Instructions
- Slice the cauliflower in half, removing the thick center core. Cut into large chunks.
- Using a food processor, break up the cauliflower into florets. Do this in batches to create uniform pieces. Pulse the cauliflower two times until it looks crumbly with a few small florets. Put cauliflower in a bowl and repeat. If you don't have a food processor, you can finely chop the cauliflower into pieces.
- In a large heavy-bottomed pot, heat the butter or olive oil over low heat. Add the onions and cook until soft, about 3-5 minutes.
- Add the cauliflower to the pot. Increase the heat to medium and continue to cook stirring occasionally until the cauliflower begins to lose its shape and takes on a light golden color, about 10-12 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Pour in the tomatoes, red lentils, balsamic vinegar, sugar, thyme, basil, oregano, crushed red pepper, salt, and pepper. Mix until well combined.
- Place the lid on top and bring the sauce to a gentle boil. Reduce the heat to low and simmer with the lid on for about 30 minutes. Remove the lid and cook for an additional 15 minutes or until the cauliflower is soft and lentils are broken down. The sauce should be thick. Season with salt and pepper, to taste.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Serve pasta with cauliflower bolognese sauce. Garnish with fresh basil and Parmesan cheese, if desired. Serve warm.
- Note-If you don't have whole plum tomatoes, you can use diced or crushed tomatoes. The cauliflower bolognese will keep in the refrigerator for up to one week. It will freeze in a freezer container for up to 2 months. Make sure the sauce is completely cooled before freezing. This sauce is also great with zucchini noodles, rice, or quinoa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 200mg | 8% |
| Potassium | 682mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 47mg | 52% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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