Recipe - Spaghetti Caulinese

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

1. First get a saucepan onto boil for the pasta.
2. Sauté the chopped onion and garlic in oil (I used extra virgin olive oil at a fairly low heat).
3. After a few minutes, add the chopped mushrooms, stirring now and again. Add salt and pepper as the mushrooms are cooking.
4. Put the pasta onto boil.
5. 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.
6. Next add the tin of tomatoes into the pan with the herbs and stir.
7. Leave the sauce simmering for about four to five minutes and then it’s ready to serve!

 PS we are still kitchen-less in our new house so this is simple enough to cook in the camping-style kitchen that we've set up in a spare bedroom!