We are searching data for your request:
Upon completion, a link will appear to access the found materials.
No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here. Chopped-up cauliflower and mushrooms provide comparable richness and texture to what you usually get from the classic long-cooked ground meat sauce.
- 12 oz. mushrooms, such as shiitake or crimini, stems removed
- 1 medium head of cauliflower (about 2¼ lb.), broken into florets
- ¼ cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 Tbsp. unsalted butter, divided
- 1 large onion, finely chopped
- 6 garlic cloves, thinly sliced
- 1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp. crushed red pepper flakes
- 1 Tbsp. finely chopped rosemary
- ⅓ cup double-concentrated tomato paste
- 2 oz. finely grated Parmesan (about 1 cup), plus more for serving
- 3 Tbsp. finely chopped parsley
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
Heat ¼ cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes. Season with salt, then keep warm over low heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup Parmesan, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more.
Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.
I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods :) So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.
I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals - once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.
Every year a mark of the end of the summer season and transition into fall is when my family jars tomatoes. It’s a tradition that has been passed down for generations from my fathers italian side of the family. The jarring process takes time, patience, and a bit of fire (pitta) to drive us through the task.
By the end of the process our arms are covered in tomato juice and seeds, fingers stained red, and we have hundreds of jars to get us through the winter with plenty of homemade sauce ready to be made.
This is one of my favorite fall dishes, when cauliflower is in season in the North East. It is a warming meal meant to be enjoyed with your choice of gluten free, regular pasta, or zucchini noodles.
1 head cauliflower
3 tbsp olive oil or ghee
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp fennel seeds
2 tsp miso paste
⅛ tsp hing or 1 clove garlic minced
Preheat oven to 425 degrees fahrenheit
On a parchment lined baking sheet toss cauliflower with oil, paprika, oregano, thyme, and fennel seeds. Roast for 15 minutes.
After 15 minutes remove from the oven and add in the miso paste and hing (or garlic), mix to combine. Place back in the oven for another 10-15 minutes until golden and crisp.
2 tbsp olive oil
1 cloves garlic, minced
2 inch piece of ginger, minced
½ cup red onion, diced
2 large carrots, diced small
½ cup currants
24 ounce jar of crushed tomatoes
2 tsp kosher salt
1 tsp sweet paprika
1 tsp ground black pepper
1 tsp turmeric powder
¼ tsp nutmeg
2 tsp raw cacao powder
1 tbsp fresh parsley, minced
1 tbsp fresh basil, minced
Roasted Cauliflower (see above)
In a sauce pot heat oil over a medium flame, once hot add garlic, ginger, and red onion. Cook for three minutes until fragrant and onion starts to become transparent, stirring occasionally.
Add in the carrots and currants, cook for another 3-5 minutes until carrots begin to become tender.
Add in tomatoes, salt, paprika, pepper, turmeric, nutmeg and cacao. Bring to a boil and then lower to a simmer, cover and let cook for 20 minutes, stirring occasionally.
After 15 minutes, stir in the parsley, basil, and roasted cauliflower. Let cook for another 5 minutes.
Serve over your choice of pasta or zucchini noodles, garnish with fresh basil, and or parmesan cheese.
My friend Emilie, the creator of the popular blog The Clever Carrot, just published her first cookbook! I’m grateful to be part of this celebration of accomplishment, and joy and to share the love of simply good food with y’all! I’ve been a reader of The Clever Carrot for a long time and I’ve been soooo… looking forward to this. It’s finally here!
When I received Emilie’s new book, I couldn’t put it down. Rob had just returned home with the mail in hand. We were due in town and had to leave straight away. I ripped open the envelope and there it was The Clever Cookbook. Rushing out the door, I took it with me and proceeded to turn page after page, gazing at Emilie’s beautiful photography and inspiring recipes. Every recipe has a photograph, y’all.
The Clever Cookbook Get Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking is chock full of timesaving tips and practical advice, from prep-ahead vegetables to batch-cooking grains, make preparing meals on busy nights a little less time consuming.
In addition to fabulous recipes, she shares quick tips to boost flavor without spending loads of extra time in the kitchen. Emilie not only uses these double-duty flavor boosters in her recipes, but shares tips on how to incorporate them in any recipe.
Have you ever dumped curry powder on your oatmeal instead of cinnamon? I’ve been there and laughed when I read about Emilie’s experience with this! Emilie shares tips to get organized in the spice department and how to make homemade spice blends, just one example of her flavor-boosting tips.
One of my favorite practical sections is on beans. Emilie shares how to prepare several varieties of beans from scratch, with or without soaking and in the slow cooker, taking the mystery out of how to cook beans.
But it’s not just the tips, recipes and photographs that give me reason to love this book. Emilie’s wit, humor and warmth shine in her casual style of writing. I feel as though I’m in the kitchen with her cooking, sharing stories with a glass of wine in hand.
While The Clever Cookbook is not purely vegetarian, some recipes are and many recipes are easily adaptable. Like this Cauliflower Bolognese can easily be made vegan by subbing the dairy butter with dairy free butter. Emilie’s book is one I’ll return to for practical tips, inspiration, and delicious recipes. “Because at the end of the day, we all have to eat.”
If you’ve not visited The Clever Carrot, you can catch Emilie on her blog, and her book is available for purchase on Amazon.
More Scrumptious Vegetarian (and Vegan) Cauliflower Recipes to Love!
If you don’t have every ingredient for this recipe, it’s easiest to contemplate substitutions when you know purpose they serve.
- Cauliflower: Has a neutral flavor that merges seamlessly into the tomato sauce. When chopped into small pieces, it gives the sauce thickness with texture. You could use crumbled textured vegetable protein, small cubes of firm tofu, or roasted chopped carrots and celery.
- Mushrooms: Add an umami flavor and could be substituted by the above ingredients or crumbled seitan. Seitan, made from fermented soybeans or whole grains, has a nutty taste.
I received my latest Bon Appetit magazine the other day and found a recipe that intrigued me – Cauliflower Bolognese. It was especially timely as I had just bought a head of cauliflower with no particular idea in mind – it just looked good so into the basket it went.
We keep the basics around the house – onions, garlic, celery, carrots, mushrooms – but the other fresh vegetables vary with my shopping mood. I don’t plan meals in advance, so it all depends on what looks good.
Victor had just bought a new pappardelle cutter attachment for the pasta roller, so… dinner, as they say, was served. He used his favorite pasta recipe from Alon Shaya. He wasn’t totally sold on the new pasta cutter – it’s actually quicker to cut by hand – so we ended up with some varying widths of pasta. Regardless of width, it tasted fabulous.
- 1 1/4 cup 00 flour
- 1/2 cup semolina
- 2 eggs
- 2 egg yolks
- 2 tsp olive oil
The Bon Appetit recipe is vegetarian, but I had some spek in the freezer, so I used it for some added flavor. And since I already had the food processor out, I used it for the onion and pepper, as well. It made it all pretty easy.
- 4 oz speck
- 12 oz mushrooms
- 1 medium head of cauliflower
- 1 large onion
- 6 garlic cloves
- 1 jalapeño pepper
- 1 tsp rosemary
- 1 tsp thyme
- 6-8 oz tomato paste
- 12 oz white wine
- finely grated Parmesan
- 3 tbsp finely chopped parsley
- Pasta of your choice
The sauce took literal minutes to pull together. Victor has pasta-making down to a science, so it took him no time at all to make the dough, roll, and cut.
A bit of crusty bread and dinner was complete.
Between the mushrooms and the cauliflower, it had a real meaty flavor and consistency. The speck was a really nice addition, but it still would have been a good dish without it.
The Most Incredible Vegan Bolognese
This vegan bolognese tastes like conventional meat bolognese and will blow your mind. This cauliflower mushroom bolognese is gluten-free and soy-free.
The Most Incredible Vegan Bolognese
Do not miss making this vegan bolognese pasta. It is the most incredible vegan bolognese I have ever had, and I don’t mind sayin! And, everybody I serve this to agrees! I am getting love letters far and wide.
This cauliflower bolognese recipe has claimed a spot in my top 10 recipes I’ve created. Yep, it’s a big call, but I think when you try it you might agree.
So, what’s the secret? An incredible rich blended tomato sauce, and a combo of cauliflower rice and mushrooms.
There are a lot of vegan bolognese recipes using lentils, tofu, tempeh, and seitan. And, there are some incredible vegan bolognese recipes using beans and soy. But, I wanted to create a vegan bolognese recipe that was gluten-free and soy-free.
I’ve tried some pretty good cauliflower bolognese recipes over the last few years. But, none of them really rocked my world or tasted close enough to traditional bolognese made with ground beef.
So, if I was going to create a cauliflower bolognese recipe, it was going to have to fool my dad, who considers himself a bolognese aficionado! I also tested this recipe on a group of blokes at an event I did in San Francisco. They absolutely loved it, and pretty much all but called me a dirty little liar when I told them it was vegan.
How To Make Amazing Cauliflower Bolognese
Here are some tips to nailing the look and taste of this cauliflower bolognese.
- Process your cauliflower into small rice and dice your mushrooms into really small pieces so that the cauliflower and mushrooms replicate the look and texture of ground beef. You don’t want slices or big pieces of mushroom or cauliflower. That will give the game away if you’re serving this vegan bolognese to unsuspecting omnivores.
- For the best flavor, use make your own cauliflower rice from fresh (not frozen) cauliflower. Pre-made frozen cauliflower rice is fantastic for convenience. But, you can’t control the cut, and when you defrost it it can have excess water and a funky flavor that may blast your bliss with this recipe!
- Do not skip blending in half of the cooked onion and garlic mixture. This addition will give your sauce an amazing middle note.
- Do not skip the step of stirring the tomato paste, balsamic vinegar, and Dijon mixture through the cooked cauliflower and mushrooms. This helps to coat the vegetables with an incredible flavor that helps the sauce stick to them and make them taste less like veggies!
- Simmer for the required time as it helps the flavors to mesh beautifully, and takes the edge off of the dried basil, thyme, and oregano. If you try to cook this more quickly, you may find the herb mix a bit sharp.
I should attach a disclaimer to this recipe: It is addictive!
Try not to eat this entire batch to yourself before serving it up. It is difficult…..because this is soooo good.
Oh, and this vegan bolognese sauce freezes really well, too!
KitchenAid Blender Recipes
I have created about 100 blender recipes for the KitchenAid blenders over the last four years as part of my role as their global ambassador for blenders. You can find a ton of amazing recipes on their Kitchenthusiast blog.
KitchenAid has an amazing range of blenders, ranging from entry level conventional machines, and the most powerful high-speed blenders.
Nobody creates gorgeous colors like KitchenAid, and you can get blenders in a variety of colors to match your stand mixer and other KitchenAid appliances. I have a stand mixer, food processor, kettle, coffee machine, and toaster in white to match my blender. My kitchen is gorgeous!
But, back to this epic vegan bolognese. Just make it…..and thank me later.
Disclaimer: I am a paid ambassador for KitchenAid Blenders. But, my opinions are my own.
Other Vegan Pasta Recipes
Let me know what you think of this vegan cauliflower bolognese in the comments!
Your feedback is important, and it helps me decide which recipes to post next for you.
Ingredients for my Cauliflower and Mushroom Meat Free Bolognese
For the sauce
1 medium head cauliflower, quartered, cored, and cut into florets
300g baby portabello mushrooms or any mushrooms of your choice
1 carrot, grated
1 celery stick, grated or finely chopped
6 tablespoons olive oil, divided
1 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, finely diced
3 cloves garlic, minced
2 tablespoons tomato paste, (no seeds, and no peel for Lectin Free)
175ml white wine
2 cans (14oz) Italian chopped tomatoes, (no seeds, and peel for Lectin Free)
1 tablespoon oregano
1 tablespoon basil
1/2 tablespoon parsley
1/2 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon marjoram
500ml vegetable stock or water
40g red lentils, rinsed and drained
For the pasta
100g per person of spaghetti, linguine, pappardelle, or fettuccine
2 tablespoons chopped parsley, for garnish
Finely grated Parmesan, for garnish, optional
Cook the spaghetti according to package directions. Drain, reserving 1 cup cooking water, and set aside.
While the spaghetti cooks, pulse the mushrooms in a food processor until they are chewed up. Set aside.
Line a large pot with a thin layer of water.
Add the garlic and onions and sauté until fragrant.
Stir in the Italian seasoning and red pepper flakes to coat.
Add the mushrooms and cauliflower rice and continue to cook until the cauliflower is soft.
Stir in the tomato paste and 1 cup cooking water and cook until the tomato paste is well incorporated and some of the cooking water has cooked down.
Season with salt and pepper to taste.
Divide the spaghetti equally among 4 bowls.
Spoon the bolognese over the spaghetti and serve.
CEO, Food Revolution Network
Join the Conversation
CEO, Food Revolution Network
Take charge of your brain.
Join FRN CEO, Ocean Robbins, and the fabulous
Team Sherzai, MD, for the Masterclass that puts brain health in
YOUR hands. Find out how to slash your risk of Alzheimer’s, and accelerate
your mental clarity, in the
Join Food Revolution Network
and receive the Top 10 Foods To Eat And Avoid For Longevity infographic poster!
Trending Articles of the Week
Zinc: Benefits, Risks, & How Much You Need
Drinking Water Treatment: When It’s Necessary & What Your Options Are
Blenders vs Juicers: Pros & Cons of Blending and Juicing
Vegan Bacon: Why It’s Better for You and How to Make Your Own
A Plant-Based Diet for Beginners: What to Eat, Benefits, & How to Succeed
What is Kimchi? And Should You Eat It?
Looking for WHOLE Life Club or a product from 2018 or later?
Click the button below to log in.
Looking for older Food Revolution Network products?
Click the button below to log in.
1 package brown rice pasta (I use Tinkyada or Jovial brand)
1 jar marinara sauce (I like Newman’s Own as it’s sugar free and full of flavor)
1 head finely chopped cauliflower
1/2 large yellow pepper diced
Get your pasta cooking according to package instructions while you prep your veggies. In a medium saucepan over low heat warm up the marinara sauce. In a large skillet over medium heat add the olive oil and finely chopped cauliflower and saute stirring frequently until the cauliflower begins to brown. Add all other veggies and spices and water and mix thoroughly. Continue to cook the mixture over medium low heat until the cauliflower is nicely browned and veggies are tender. Once your pasta is cooked, drain the excess water and add the pasta back to the pan you boiled it in, add the cauliflower mixture and the marinara and mix until well combined. Plate over a bed of arugula or serve with a tossed salad.
The Vegan Potter
Dine with love. Handmade pottery enhances meals whether you're cupping a lovely bowl of soup and dining alone or serving a beautiful platter of your best dish to a table of friends. The Vegan Potter crafts each piece with attention to detail and functionality. All ware is dishwasher, microwave and oven safe.