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Cauliflower Bolognese


  • Cauliflower head, large, grated, equivalent of 2 full heads
  • 2 to 4 tablespoons of extra-virgin olive oil
  • 3 cloves of garlic, crushed, finely chopped
  • 6 anchovy, whole, good quality, or finely chopped (optional)
  • 1 1/2 cups of walnuts, almonds, or pistachios, very finely chopped
  • 1/4 cup of vermouth or dry white wine
  • 3 cups tomato sauce
  • 3/4 cup whole-wheat breadcrumbs or Gluten-Free sub
  • 1 1/2 tsp salt
  • 1 1/2 tsp of black pepper, coarsely ground
  • Crushed red chili
  • 1/2 bunch of basil stems
  • 1 1/2 lbs of cooked vegetable noodles or whole grain penne
  • 1/4 bunch of torn basil leaves
  • 2 oz. of freshly grated parmesan cheese (optional)


  • Heat a large pan over medium heat. Once warm, add the grated cauliflower stirring frequently until well caramelized and a deep brown about 15-20 minutes. Add olive oil as needed to prevent burning, BUT do not overdo it or the cauliflower will become soggy.
  • Add the garlic, anchovy, and walnuts (or other nuts of choice) and continue to sauté until aromatic, about another 5 minutes.
  • Deglaze the nicely browned vegetables with Vermouth or dry white wine. Cook over high heat until all the wine has been absorbed.
  • Add the tomato sauce, breadcrumbs, salt, black pepper, optional red chili, and basil stems.
  • Simmer for 30 minutes or until you have a delicious flavor. Remove basil stems, adjust seasoning.
  • For Serving: Serve Cauliflower Bolognese over freshly cooked whole grain penne or vegetable “noodles” and garnish with basil leaves and grated parmesan.
Download the recipe here