Cauliflower Bolognese
Back in my meat-eating days, spaghetti bolognese was my favourite dish. The other day I felt a sudden craving, so decided to master a vegan version of this hearty meal. With some easy substitutions, you are left with a healthy and delicious sauce that has the flavour of a traditional bolognese.
Serves 6
INGREDIENTS
500g Brown Rice Spaghetti
1 Cauliflower
4 Carrots
1 Onion
2 Cups Vegetable Broth
1 Can Crushed Tomatoes
4 tbsp Tomato Puree
Olive Oil for Frying
Bay Leaf, Oregano, Thyme, Basil, Salt and Pepper
INSTRUCTIONS
Bring water to boil in a stock pot with a generous amount of salt.
Add spaghetti and drizzle in some olive oil to prevent the strands sticking together.
Reduce heat to a simmer, remove lid, and stir occasionally until cooked al dente.
Drain the spaghetti and shock in cold water to prevent overcooking.
Heat olive oil in a saucepan on medium heat.
Chop the onion and fry the onion until golden.
Dice the carrots and add to the pan.
Break apart the cauliflower head and chop it into small pieces, adding to the saucepan.
Pour the broth over the vegetables.
Throw in a couple of bay leaves, season with spices, and a pinch of salt.
Allow to simmer for several minutes until most of the water has been cooked out.
Stir in the crushed tomatoes and tomato puree.
Remove bay leaves before serving.
