Wednesday, 8 April 2015

Low carb cauliflower bolognese

I am so so excited about this recipe, I think it might be my biggest triumph yet! Needless to say it's another cauliflower recipe and for some reason, unlike nearly every other cauliflower thing I make, I haven't really seen this one doing the rounds on Pinterest/Instagram etc yet... I'm sure it's only a matter of time though as it really is a good one.

The idea came when I was about to make a cauliflower pizza and had just put the cauliflower into the food processor and noted that it looked a little bit like mince- well quorn mince which is what I usually use when making bolognese. So I gave a small bit a try and it worked! It tastes so good and if you flavor it sufficiently I really think you can hardly tell. Even better when you serve it up with zoodles (and miss out the red wine and cheese-which are optional) you are literally eating nothing but vegetables even though it has the feel of comfort food at it's finest! If you miss out the cheese on the top, which you easily can do then the recipe is also completely vegan. I am giving you my recipe for bolognese but of course if you have your own way of making it then just make it that way but sub in the cauliflower for the mince. 

Without further ado, here's how you do it:

You will need (serves 2 with enough for leftovers):
  • One small/medium cauliflower- don't underestimate how much 'mince' this will make
  • One small onion- chopped
  • A couple of sticks of celery- chopped
  • A couple of cloves of garlic
  • A jar of passata or tin of chopped tomatoes
  • One large courgette/zucchini
  • Small glass of red wine - optional
  • Some dried oregano
  • Fresh basil and vegetarian parmesan to garnish- optional
  • Cut the cauliflower roughly into medium florets and pop into a food processor.
  • Process or pulse for a couple of minutes until it's all broken down and is in roughly a uniform consistency- you don't have to be very strict though
  • Chop up your onions and celery
  • Put a little olive oil in a large frying pan and let warm for a minute or so
  • Add the onion and celery and fry for a few minutes until starting to turn translucent
  • While that's going crush your garlic with the back of a knife and add that
  • Stir well and fry for a minute or so longer
  • Add the cauliflower, mix well in and fry for about 10 minutes stirring regularly
  • Add the red wine and the tomatoes and a handful generous pinch of oregano and stir in well
  • Leave this cooking while you spiralize your courgette. You can do this using either a spiralizer or a julienne peeler. If you are using a spiralizer I always chop the core that you get left with and pop that in as well
  • If you want the zoodles cooked then pop tem in a new frying pan with a little olive oil and sauté for 5 minutes on a low hear, stirring frequently. I always have them raw though and skip this step. You also of course can just add them straight to the bolgnese mix and stir them al together.
  • Plate or erm bowl up your zoodles
  • Top with the bolognese
  • scatter torn fresh basil over the top and sprinkle with cheese
  • Enjoy in that virtuous way that you can do when you are pretty much eating a huge portion of nothing but goodness!


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