Cauliflower Bolognese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Break cauliflower into small florets and remove the stalks; transfer to a large bowl.

Step 2

Roughly chop onion, celery and carrot into large pieces and add to a food processor along with garlic cloves. Pulse until everything is broken down into small pieces. Transfer to a bowl and set aside.

Step 3

Place mushrooms into the food processor and pulse until the mixture looks similar to minced meat. Transfer to a bowl and set aside.

Step 4

Place half the cauliflower into the food processor and pulse again until the mixture looks similar to minced meat. Transfer to a bowl and repeat for the remaining cauliflower.

Step 5

Heat 2 tablespoons of olive oil in a large saucepan over medium to high heat. Once hot, add the onion, garlic, carrot and celery mixture. Cook, stirring occasionally, for 6-7 minutes, or until soft and golden.

Step 6

Add remaining 1 tablespoon olive oil, mushrooms, lentils and cauliflower. Cook, stirring occasionally, for another 8-10 minutes, or until golden and mushrooms have reduced in size.

Step 7

Roughly chop basil and rosemary, then add to the pan along with chilli flakes, dried oregano and tomato paste. Cook, stirring occasionally until the paste has darkened slightly; about 2 minutes.

Step 8

Add tinned tomatoes and stock, then season with salt and pepper. Bring to a boil then cover and reduce to simmer over low to medium heat for 25-30 minutes.

Step 9

While the sauce is cooking, cook pasta in a large saucepan of salted boiling water for 8 minutes, or until al-dente. Note: you want to undercook the pasta slightly as it will continue to cook when mixed with the sauce.

Step 10

Once cooked, use a slotted spoon or tongs to transfer pasta to the sauce, along with 1/2 - 1 cup of pasta water as needed.

Step 11

Increase heat to medium and cook for another 2 minutes, or until pasta is cooked.

Step 12

Remove from heat and divide between bowls and garnish with extra basil or parsley if desired.