Hearty Cauliflower Bolognese
Servings: 6 Cups
Ingredients
- 1 Small Head of Cauliflower or you can buy 4 cups riced cauliflower.
- 3 tablespoon Olive Oil, Divided
- 1 Large Onion, small dice
- 2 Large Carrots, small dice
- 5 Cloves Garlic, minced
- 1 28oz Can Crushed Tomatoes- Preferably Tuttorosso
- 3 tablespoon Tomato Paste
- 2 tablespoon Finely Chopped Sun Dried Tomatoes
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Basil
- ¼-1/2 teaspoon Crushed Red Pepper
- 1 teaspoon White Miso optional, this is for depth of flavor
- Salt to Taste
- Plenty of Freshly Ground Black Pepper
Instructions
- Start by ricing the cauliflower. Wash the cauliflower, removing any leaves. Cut into florets. Working in batches, put a handful of cauliflower into the bowl of a food processor. Pulse a few times until the cauliflower has the size and texture of ground meat. Pour into a bowl, set aside and repeat with the remaining florets. In the end you should have 4 cups of cauliflower.
- In a large saucepan or dutch oven over medium heat, heat 1 tablespoon of olive oil. Add onion and carrot and season with a pinch of salt and few cracks of black pepper. Cook, stirring occasionally until carrot has softened, about 4 minutes. Add garlic and cook 1-2 minutes longer.
- Add the 2 remaining tablespoons of olive oil and the 4 cups of the processed cauliflower. Cook stirring occasionally until cauliflower starts to soften, about 5-7 minutes.
- Reduce heat to simmer and add crushed tomatoes, tomato paste, sun dried tomatoes, oregano, basil and crushed red pepper flake and more black pepper. Stir to combine.
- Simmer sauce for about 25-30 minutes. It should be nice and thick.
- Taste for seasoning and remove from heat and stir in the miso paste. Be sure to stir it in really well. No one wants a chunk of miso!
- Serve over your favorite pasta.