Cauliflower Bolognese

This is the best cauliflower bolognese recipe you will ever try! It’s hearty and delicious, the perfect comfort food. Loaded with veggies and super easy to make, you will not miss the meat at all! Serve this to anyone and they won’t be able to tell that this is vegan.

I’ll make this quick so you can go straight to cooking, but I wanted to share a couple of quick things.

When you are mashing your cauliflower and sweet potato be careful to not over mash. It can help to do this step in batches.

I’ve included the photo below so you can see the various tools you can use for mashing. I own an actual masher, but any tool with a large enough surface area will do.

As you probably know, beef production is one of the leading causes of climate change so by making this dish, you are making a difference!

I hope you enjoy making and eating this dish as much as I do! (And hopefully show people that vegan food is just as delicious, if not more delicious than meat!)

Cauliflower Bolognese

Author: inespkinney@gmail.com Cuisine:Italian, vegan Courses:Dinner, Lunch

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:7 servingsCalories:108 kcal

Description

This is the best cauliflower Bolognese recipe you will ever try! It’s hearty and delicious, the perfect comfort food. Loaded with veggies and super easy to make, you will not miss the meat at all! Serve this to anyone and they won’t be able to tell that this is vegan.

Ingredients for sauce

• 1 head of cauliflower
• 1 medium onion
• 2 cloves of garlic
• 1 sweet potato
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 teaspoons oregano
• 3 tablespoons tomato paste
• 1, 28 ounce can of crushed tomatoes
• 2 tablespoons nutritional yeast (optional)

Instructions

1. Cut the stem off the cauliflower. Break cauliflower into florets.
2. Clean your sweet potato. Cut into cubes.
3. In a pot or tall pan, place the cauliflower and sweet potato. Pour over 2-4 cups of water until there is enough water to cover all the veggies. Add salt to your water. Cover and cook medium-high heat for 10-15 minutes until the veggies are soft enough to cut through with a fork. Add more water if needed.
4. While your veggies are steaming, chop the onion, cauliflower stem, and garlic.
5. Once the cauliflower and sweet potato are cooked, drain the excess water. Using a spoon, large fork, masher, or any tool with a large enough surface area, lightly mash the veggies. Do not over mash because you will lose the texture of the veggies. If there are any large chunks, mash them individually with a fork.
6. In the pan you cooked your cauliflower and sweet potato in, add the onions and cauliflower stem with a light drizzle of oil. Cook on medium-high heat for about 3 minutes. Add the garlic and cook for another minute. Salt and pepper to taste.
7. Add the cauliflower and sweet potatoes back into the pan with cumin, chili powder, oregano, and tomato paste. Reduce heat to medium-low.
8. Once all the spices are fully incorporated, pour in the crushed tomatoes. Cover and allow to cook for another 5-10 ten minutes stirring occasionally as to not allow the sauce to burn. If sauce becomes too dry, add about 1/2 cup of water and allow to cook for a minute.
9. Serve over pasta of choice. Optional: Garnish with chopped basil and parmesan cheese or nutritional yeast for vegans.

Keywords:Italian, Dinner, Easy dinner, Lunch, Comfort food, Vegan, Vegan comfort food, Healthy

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