Cauliflower bolognese

Serves

4 People

Cooking Time

60 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Vegan

Dairy Free

Try something a little bit different with your Cauliflower this week! This recipe involves a lot of chopping but is really easy to make and full of veggie goodness. Adding soy sauce to the dish as a seasoning adds a real depth of flavour as does the long frying of the vegetables. Give it a whirl.

Ingredients

200g Mushrooms
1 Onion
1 Carrot
1 Stick of Celery
4 Cloves Garlic
1 Head of Cauliflower
2 tbsp Tomato Puree
1 Glass of Wine (Red or White is fine)
1 Tin of Chopped Tomatoes
1 Sprig Rosemary
3 tbsp Soy Sauce
Half tsp Chilli Flakes
1 tsp Smoked Paprika
Olive Oil

Method

Step 1.

Start by making the base to the sauce, finely dice your onion, carrot, celery and garlic. Using a food processer (or you can chop by hand) blitz the mushrooms up until finely chopped. Heat a large pan on the hob and add a good glug of Olive Oil and add the finely chopped veg to the pan. Gently sweat for around 10 mins, stirring often.

Step 2.

Next prep the cauliflower, cut any tough bits of stalk off but don’t discard the leaves or main stem. In a food processer blend (or chop by hand) the cauliflower until it resembles coarse bread crumbs. Finely chop the rosemary and add this and the cauliflower to the pan. Add some more olive oil and fry for another 10 mins, stirring often until it starts to catch on the bottom of the pan and has softened.

Step 3.

Add the tomato puree, chilli flakes and smoked paprika and fry for a minute. Add the wine cook for a few minutes then add the chopped tomatoes and soy sauce. Mix well and cook on a low heat, stirring often for 30 mins. Taste and adjust your seasoning if needs be. Serve with your choice of pasta!