I’ve just got back from a week in Southern Italy and I love
a portmanteau so here’s a quick and easy recipe for an alternative spaghetti bolognese…
Cauliflower Bolognese, aka Caulinese, replacing mince with finely chopped
cauli. This was an experiment, but the result was surprisingly
great so I thought I’d share the recipe. Even meat-loving Nick thought it was pretty
tasty!
Ingredients
- One head of cauliflower (chop the florets finely in a food processor, leaving out the leaves, or if you are feeling lazy but it pre-chopped from Tesco)
- One large white onion, chopped finely
- A couple of cloves of garlic, chopped finely
- A handful of chestnut mushrooms, chopped roughly
- A tin of tomatoes
- Herbs and seasoning to taste (I used basil, oregano, salt and pepper)
- Pasta of your choice (I like Dove’s Farm gluten free organic brown rice pasta)
The sauce should take about
10 -15 minutes to make so depending on the type of pasta you use, it should be easy to coordinate it to all
be ready at the same time!
Method
- First get a saucepan onto boil for the pasta.
- Sauté the chopped onion and garlic in oil (I used extra virgin olive oil at a fairly low heat).
- After a few minutes, add the chopped mushrooms, stirring now and again. Add salt and pepper as the mushrooms are cooking.
- Put the pasta onto boil.
- When the mushrooms are almost cooked, spoon in all the cauliflower mince. You may need to turn the heat up a little now; cook the cauli for about three minutes, stirring continuously so it doesn’t burn. Don't cook for too long or the cauli will loose its bite.
- Next add the tin of tomatoes into the pan with the herbs and stir.
- Leave the sauce simmering for about four to five minutes and then it’s ready to serve!
