Cauliflower Bolognese Recipe
My grown son is now in his own condo and this collection of recipes I called, Dearest Michael were written when he was younger as you will see by my references, as a gift to him for this very moment.
Whether you read them for the story or the recipe, know that they were written as a tribute to the many people who have influenced my kitchen, my cooking and my notion of family.
Sometimes I wish I was the type of person who could find a nice balance between a little of this and a little of that. Blah blah blah, I have written about this yoyo alayne for way too long and I am sure anyone who reads my writing is by now likely saying, enough already.
But I just can’t help myself. Food intake is right up there with alcohol intake. I’m either - or, all in or all out. And actually I have been doing this for so long, I have just accepted that it is who I am, perhaps this is why I do it.
My son, who has grown up watching this, has had a nice variety of all different foods. Comfort food, Mac and cheese, cream cheese stuffed French toast, chocolate cake one week, then roasted vegetable soup, beautiful salads and baked fish, simple frittatas made with roasted cherry tomatoes and small pieces of feta cheese the next.
Variety is a good thing for our palettes. But when I need to clean up my dinners, this is one of my favorites. It is so easy and delicious; it really takes the place of either a hearty beefy bolognese, or can even just be eaten like a rustic soup.
Like many of my recipes I have played around with over the years, Cauliflower Bolognese is super adaptable and can become a base for so much more. I will make some notes on how I add to this at the bottom of the recipe.
Cauliflower is a miracle vegetable if you ask me. Roasted, lightly baked, puréed for a soup, mashed instead of potatoes, or even made into a pizza crust, I love this vegetable. Maybe the versatility speaks to my ever changing ideas and moving parts, but this recipe also gives me a solid grounding feeling, filling and healthy, sometimes just what my body and my busy mind need.
I hope this becomes a staple in your life as much as it has become in mine. This was given to me by my Aunt Kiley, one of my favorite humans. She and I regularly discuss weight, weight loss, drinking, what we ate and drank the day before and what we are planning to do the next day. Our conversations are humorous and joyful and my day usually starts off on the right foot after a 6am conversation with Kiley.
*Because I make some product recommendations in my blogs, I may get a small commission as an affiliate and or an Amazon affiliate. Anything I recommend I personally use. I want to make it easier to shop for items you may not have, need to replace-- or if you are a lover of all things kitchen like me, just want to add to your collection.
Cauliflower Bolognese Recipe
My son has a full and open palette- definitely leans towards more meat, fish and chicken, but he loves a good soup or this dish too.
Less than 5 minutes
Cooks for about 30 minutes and sits for a few hours
WHAT YOU WILL NEED
- 1 Generous head of cauliflower, bottom sliced off so the cauliflower sits flat in the pan
- 1 25 oz, jar of good marinara (Raos is one of the best, unless you can use one that is more local- I love the local Cantanzaro brand, found at many local grocers, (Clements and De Castro's in Portsmouth, RI)
Yes. This is all you need!
WHAT TO COOK WITH
- A LARGE STOCK POT (one that gives you joy when you look at the simmering pot cooking with magic)
HOW TO CREATE THE MAGIC
- Place cauliflower in the dutch oven
- Pour the entire jar of sauce over cauliflower.
- Cook over medium heat until it starts to bubble slightly
- Turn stove down to low and put lid on pan
- Cook until cauliflower is soft for about 30 minutes. (the middle section can be separated out after it cooks)
- Turn off stove and let sit for a few hours.
- Remove lid and break up the cauliflower with a spoon so it is chunky and spoonable.
- Reheat when ready and serve in a nice bowl with a fresh grind of parm cheese and black pepper.
- Once you realize the potential of this dish, the sky is the limit. I will add onions, garlic and carrots and let that simmer along with the cauliflower. Sometimes I will puree in the Vita mixer and add some vegetable or chicken stock or even coconut milk and some curry makes this a little funkier.
- You could also throw everything in the pan, cover and put in the oven for 45 minutes or so.
PLAY. To me this is the joy of cooking.
You will need a hardy stock pot that makes your heart sing when you look at it on the top of your stove. This is the one I use.
My favorite Le Creuset Stock pot.
Though I am a carribean blue chick, since it is Valentine's Day, I thought this bright red one would fit the bill.
Aren't these 8 oz cute Le Crueset heart shaped pans a nice way to serve or reheat soup just in time for Valentine's Day?!