Raise your hand if you love pasta!
Raise your hand if you’re bored of just pasta and red sauce!
Hopefully I wasn’t the only one raising my hand, because that would be embarrassing.
But seriously – as much as I love me some pasta, I get sick of pasta and red sauce really quick. I don’t mind it, but I don’t like to eat it all the time because then it’s repetitive and repetitive is so boring when it comes to food.
Don’t you agree?
So – cauliflower to the rescue!
Really, what can’t cauliflower do? I’d like to know, because everything I’ve ever tried to use it for has worked successfully (pizza crust, “chicken wings”, soup, cheese sauce, and now – pasta sauce).
This sauce is a cinch to put together, too. It goes a little something like this:
Add to pot
And oh em geeeeeeeeee, this sauce is GOOD. Tastes just like bolognese, but without the meat. I used to love thin, boring pasta sauce when I was a kid – but now, big & chunky is my fave. And this cauliflower bolognese can be as chunky (or smooth!) as you want! Delish.
- 1 tbsp olive oil
- 2 large garlic cloves, minced
- 1 medium carrot, chopped small
- 5 cups cauliflower, chopped
- ½ small onion, chopped small
- ½ cup packed spinach, coarsely chopped
- 1 tomato, seeded and chopped small
- 4 cups diced tomatoes
- 2 tbsp tomato paste
- 3 tsp basil
- 1 tsp oregano
- salt and pepper, to taste
- Heat oil in a large pot over medium heat. Add garlic, chopped carrot, cauliflower, and spinach, and cook for about 5 minutes, or until the garlic has lightly browned.
- Add remaining ingredients, bring to a boil, then reduce heat to low, cover and cook for about 45 minutes, or until the largest piece of cauliflower can easily be pierced with a knife.
- Remove from heat and pour into a blender, or use a stick blender, and blend/pulse until you reach your desired consistency (I made mine a bit chunky).
- Serve over pasta and garnish with fresh parsley or basil, if you wish.