Replace the meat with cauliflower for your bolognese sauce and you know what you get? Tons of fiber, lots of vitamin C, heaps of phytonutrients, and plenty of choline — three of which aren’t found in meat! Bottom line is that you can feel pretty darn good about this bolognese.
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Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
12ozorganic spaghetti (dry, whole wheat or legume)
8ozbrown mushrooms (sliced)
6cloves garlic (minced)
1medium onion (diced)
1tbspItalian seasoning
½tspred pepper flakes (optional)
16ozcauliflower rice (1 bag, or make your own in your food processor)
6ozorganic tomato paste (BPA-free can)
salt (optional)
nutritional yeast (optional)
Directions
1
Cook the spaghetti according to package directions. Drain, reserving 1 cup cooking water, and set aside.
2
While the spaghetti cooks, pulse the mushrooms in a food processor until they are chewed up. Set aside.
3
Line a large pot with a thin layer of water.
4
Add the garlic and onions and sauté until fragrant.
5
Stir in the Italian seasoning and red pepper flakes to coat.
6
Add the mushrooms and cauliflower rice and continue to cook until the cauliflower is soft.
7
Stir in the tomato paste and 1 cup cooking water and cook until the tomato paste is well incorporated and some of the cooking water has cooked down.
8
Season with salt and pepper to taste.
9
Divide the spaghetti equally among 4 bowls.
10
Spoon the bolognese over the spaghetti and serve.
Chef's Notes
Flour-Free Serve over quinoa or spaghetti squash instead of pasta.
Prep Make ahead and reheat.
Ingredients
12ozorganic spaghetti (dry, whole wheat or legume)
8ozbrown mushrooms (sliced)
6cloves garlic (minced)
1medium onion (diced)
1tbspItalian seasoning
½tspred pepper flakes (optional)
16ozcauliflower rice (1 bag, or make your own in your food processor)
6ozorganic tomato paste (BPA-free can)
salt (optional)
nutritional yeast (optional)
Directions
1
Cook the spaghetti according to package directions. Drain, reserving 1 cup cooking water, and set aside.
2
While the spaghetti cooks, pulse the mushrooms in a food processor until they are chewed up. Set aside.
3
Line a large pot with a thin layer of water.
4
Add the garlic and onions and sauté until fragrant.
5
Stir in the Italian seasoning and red pepper flakes to coat.
6
Add the mushrooms and cauliflower rice and continue to cook until the cauliflower is soft.
7
Stir in the tomato paste and 1 cup cooking water and cook until the tomato paste is well incorporated and some of the cooking water has cooked down.
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