NEW EPISODE: Cauliflower Bolognese
A hearty, quick and satisfying midweek meal
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A hearty, quick and satisfying cauliflower bolognese - you won’t know that the meat is missing.
Watch my new recipe video: Cauliflower Bolognese
1 medium head of cauliflower
125g (1 cup) mushrooms
28g (1/4 cup) walnuts, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
4 tbsp plant-based butter
5-6 tbsp tomato paste
1/2 tsp rosemary
Salt & black pepper
1/2 lemon zest
In a food processor, blend the cauliflower and mushrooms finely. You may need to do this in batches.
To a heated large frying pan, add the cauliflower mixture and walnuts, stir and cook now for 3-5 minutes over medium heat.
Add the onion, garlic and olive oil, stir, cooking for 6-8 minutes until the onion and garlic are soft.
Add the tomato puree, and stir to combine, about 3-5 minutes. Add rosemary, salt and black pepper.
Cook the pasta according to the package instructions. Reserve some pasta water.
Once the pasta is cooked and drained. Add the pasta back to the saucepan with a few heaped spoonfuls of the bolognese. Stir to combine.
Serve in a bowl, with lemon zest, fresh basil and vegan parmesan.
*If you make this recipe, please take a photo/video and tag me on social media*