
Ingredients:
- 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)
Instructions:
- 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.