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Cauliflower Bolognese

Cauliflower Bolognese

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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

Recipe Preparation

  • 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.

Reviews SectionNot flavorful enough for me. Some of the advice down here gives good suggestions, like adding more tomato paste/sauce (which I think is a necessity), but even with those helpful tips I couldn't see this turning into anything special/unique enough for a second try. Definitely don't regret making it, though.heyguysitsmerobRaleigh, NC07/29/20I read the reviews, used a whole can of tomato paste, used dried mushrooms instead of fresh, used the water from the mushrooms with the pasta water, and omitted the rosemary (oh, and splashed in some wine). I avoided the problem with the pasta being dry. Overall it was fine, but not amazing. NO ONE is going to be fooled that this recipe contains meat. I’d say sit this one out if you aren’t a vegetarian/vegan (or cooking for one).AnonymousFair Oaks Ranch, Texas07/21/20The sauce didn't turn out anything like the photo. It was quite dry and I only added 1.5 lbs of cauliflower...not sure how they got the consistency of a tomatoe-y sauce in the photo. I added all the oil, butter and pasta water recommended. Will need to tweak this recipe as I think it has a good foundation but it didn't deliver in the end.I used Balsamic Vinegar instead of the lemon, but this is delicious! Highly recommend!this has to be one of my fav BA recipes ever, made it a ton since I've discovered it earlier this year. It's also quite riffable - today while raiding the fridge I've swapped out cauli for broccoli, added carrots after the mashrooms and substituted the parmeggiano for grana padano and it was just as tasty. add some pecans blanched in a bit of water seasoned with tamari and garlic powder if you want to die in ecstasy.This was delicious! My fiance and I cook a lot of vegetarian meals together, but I sometimes miss the texture of meat in certain dishes. The mushroom and cauliflower blend in this dish hit. the. spot!!! We couldn't believe how delicious all the flavors were and both loved the texture. When we make it again, we might add more tomato paste or some other tomato-y addition to create a creamier, heartier sauce. We LOVED squeezing some lemon juice over our servings before digging in, too! :)mrs.vinegarChesterton, Indiana06/17/20This is SO good. We added a splash of wine after the tomato paste darkened and swapped the rosemary for some oregano but this will definitely be made again frequently!AnonymousVancouver, BC06/10/20MUST try this! My family asked me 4x if this was a meat sauce and couldn’t believe it wasn’t. There were no leftovers!AnonymousNew York 06/05/20My wife really enjoyed it and I thought it was good, but I am far more meat-driven then she is. I cooked the recipe to its specifications in timing and quantity. I used crimini mushrooms and a fresno chile. I liberally salted to taste at the end. Keep in mind there is a lot of butter and oil that goes into the dish making up for the fat from beef. It turned out looking like the photo above, and (what is in my mind) is a traditional bolognese sauce, a drier, more dense meat sauce. I do have several bolognese recipes, so I wouldn't make this one first, but I would not hesitate to make it again.greengoFalls Church, VA06/02/20Wow!! This was fantastic and not that tricky to make, actually. I used rehydrated mushrooms and was worried the texture wouldn't be right, but it all turned out great. My vegetarian bf thought I had made a meat sauce when he tried it. I didn't have rosemary and used a liiiitle more than a cup of parmesan. Used chili flakes and the spice level was perfect. Will be making this again for sure.AnonymousLos Angeles05/28/20This was so flavorful! I cut it in half and didn't have quite the requisite amount of mushrooms, but did have a carrot! So I threw that in there, as well as a little pour from my wine glass.. honestly, so yummy. I think the food processor is pretty vital to get that bolognese texture, though.AnonymousOakland, CA05/19/20Awful. Heavy, not very tasty. Too much work for the end resultAnonymousSt. Louis05/14/20This recipe is AMAZING. I decided to use an entire can of regular tomato paste because thats all I had and I added wine right after adding the cauliflower to loosen it up a bit. The touch of lemon zest at the end is so good, don't skip it! I actually prefer this recipe to Andy's other traditional bolognese and I'm not veg!Not sure how many cups of riced cauliflower I should have used. I weighed my cauliflower head before I riced it but I think I had WAY TOO much cauliflower. The whole thing was a waste. Too bad because it looks so goodmerendamusicLos Angeles05/03/20Super fun recipe and made a ton of food! I didn't believe that it was 6 servings, but it actually may be more. I only had about 1/6 a cup of tomato paste, so I added 8 oz of creamy tomato soup, and about 6 smashed cherry tomatoes when I added the paste and it was delicious. And my lemon was too soft to zest, so I added the juice of half a lemon and would do the same next time. Only thing I'd do differently is I wouldn't salt until after I added parm because it was so salty already.AnonymousAnnapolis, MD05/01/20Loved it! Used a 6-oz can of tomato paste, cooked the paste with a generous splash of red wine, and used a LOT more pasta water than suggested. Also added black olives and capers (and mango powder instead of lemon) for the last 2-3 mins. Parm at the table (and red pepper flakes) instead of cooked in the sauce.I loved this! I’ve been a vegetarian for a long time, and this really hit that umami tomatoe-y pasta spot for me. I agree with some comments- I used a little more of the tomato paste, used lemon juice instead of zest, I used frozen cauliflower rice, and I was definitely generous with the salt. I think this recipe is great, but a few tweaks make it even easier to make, and you can adjust for your taste.hannahfgibbs64Montana, USA04/30/20Saw other reviews mention that it was bland, so I added a lot of capers, black olives, and a bit of white cooking wine and it was PERFECT! Super yummy will be making again.AnonymousHouston, TX04/30/20While I didn't love this recipe on my first attempt, I'd make cauliflower bolognese again with a few adjustments. Like, I think I'd salt the pasta water more and take more care (or, rather, be more aggressive) when salting the cauliflower. The finish could use more acid, maybe a splash of lemon juice instead of only lemon zest. Loved how filling this recipe turned out to be and have to say, it's a nice way to use up that old cauliflower you bought because, well, vegetables.monobrownVancouver, BC04/28/20Eh, just use beef instead. This was a very weird and bland recipe. Usually, Bon Appetit nails it but this just didn't do it for us. It was a nice excuse to eat a pound of pasta but this needs more tomato and just more flavor. Maybe some fish sauce?Anonymousnew york04/27/20big fan! A few comments:- transfer the pasta from the water to the sauce ~3 minutes before package directions say to do so, to give it a better texture (mine came out mushy after moving it 1 min before).- double the tomato paste, the amount recommended doesn't give it as much tomato flavor as I would have liked.nknavkalChicago, IL04/26/20This is amazing. I adapted it to feed one person and used shell pasta cause that is what I had. Very easy, very bright and flavor full. Following advice of other reviewers, I added more crushed tomatoes and then dry vermouth.janiasommeSan Diego04/25/20So many people I know have raved about this recipe, that when I found myself with a package of mushrooms and a head of cauliflower during this quarantine, I decided to give it a try. While the recipe certainly accomplishes its goal of being bolognese in the texture department, it lacks some flavor and fat. It was certainly okay, however my biggest criticism: omit the rosemary. The taste does not fit well with the other ingredients, and no matter how finely you chop it, the thick "leaves" ruin the texture.This was great! Used frozen cauliflower rice and worked perfect! Perfect pantry meal- thanks Andy!!!!AnonymousNew Jersey04/18/20I am not a vegetarian. If you put this in front of me, I would bet my life that this was a meat bolognese. Such a delicious recipe that I will be making many, many times in the future!OLIVEFOCACCIASan Francisco 04/16/20


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.

Cauliflower Ingredients:
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

Cauliflower Instructions:

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.

Sauce Ingredients:
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)

Sauce Instructions:

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.

Cauliflower Bolognese

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!

Ingredient Substitutions

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.

Cauliflower Bolognese

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.

Pasta Dough

  • 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.

Cauliflower Bolognese

  • 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.

Cauliflower Bolognese

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.

  1. 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.
  2. 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!
  3. Do not skip blending in half of the cooked onion and garlic mixture. This addition will give your sauce an amazing middle note.
  4. 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!
  5. 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 Blenders

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.

Ocean Robbins

CEO, Food Revolution Network

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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.

Lyndsay Dean

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.

Watch the video: Πατάτες u0026 κουνουπίδι ογκρατέν. Yiannis Lucacos (August 2022).