Cauliflower Bolognese
Emma
Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
People: 1
45 min

Ingredients

0.5 tbsp
Balsamic Vinegar
6 leaf
Basil
0.25
Cauliflower
1 tsp
Chili Powder
2 Clove
Garlic
1 tbsp
Olive Oil
1
Onion
2 tsp
Oregano
4 tbsp
Pinenuts
160 ml
Stock
2 tsp
Thyme
50 ml
Tomato Sauce

View recipe in app to see recipe nutrition (find app below).


Prep

  1. Wash and cut your cauliflower so that they all have a similar size and shape.
  2. Finely chop your basil, garlic and onion.

Heating Steps

  1. Heat olive oil in a pot and add garlic and onion, chili powder, oregano and thyme and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Cauliflower and fry for 15 minutes.
  3. Add canned tomatoes and mix.
  4. Add vegetables stock or water to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionately, so it doesn't burn.. Add salt and pepper to taste.
  5. Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  6. Add balsamic vinegar and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Basil and Pinenuts on top.