Cauliflower may be the most versatile vegetable there is. It’s a true rock star that shines in countless savory dishes and soups across many cultures, and may even be blended into a few sweet treats and smoothies.

While my diet is mostly plant based, the same is not true for a few members of my family and friends. I will not cook beef, a buzz kill for a few of them, especially my husband. A fact he’s come to terms with after almost 25 years. I don’t preach to them about the benefits of a plant based diet or going vegan, as I find this often results in eye rolling and push back. Rather, I incorporate this strategy- I simply do my best to create delicious and nutritious meals so no one feels deprived of anything. This dish is a true crowd pleaser. One everyone digs into with abandon as soon as it comes to the table. Truth be told, they try to eat it straight from the pot. I’ve been making versions of this for years. If you’ve got picky young eaters, this will be a great way to get more veggies in them. I hope you enjoy this as much as we do! Pro tip: this recipe really gives you two meals in one (I like the think of it as a day one/day two recipe). Portion some off (or divide the pot in half) for Sloppy Joe’s and I can guarantee everyone will be very, very happy! Details for adjustments below.

Serving suggestions:

Pasta, lasagna, zucchini and or sweet potato noodles, polenta, white beans, right from the bowl...

Sloppy Joe’s are excellent with a few tweaks- For every 2 cups of the bolognese add: 3-4 Tbs ketchup (I use Heinz organic), 1 tsp soy sauce, 2 Tbs maple syrup, a pinch of cayenne and a very small pinch of cinnamon. A splash of Worcestershire is optional. Bring back to a simmer and smile. Allow it to reduce and thicken as desired. Serve on large brioche, potato or hamburger buns of choice. Baguette great, too!

Notes-

Leftovers (both bolognese and Sloppy Joe) freeze beautifully. I always make an extra large batch just for this purpose.

Play around with the herbs to balance the flavors to your liking. You may start with 1/2 tsp of each and adjust as it cooks down. If you have access to fresh herbs, substitute them in for even better flavor, adding fresh basil at the end, instead of with the mirepoix and vegetables.

The amount of tomato may be adjusted to suit your desire. It really depends upon the amount of cauliflower you use. Next go around, I’ll weigh the cauliflower to give you a more accurate breakdown. For these measurements, I used a medium sized head.

I’ve included walnuts for texture and a good nutritional kick if you’re allergic or skeptical , skip them or start with a smaller amount. You may also substitute pine nuts or sunflower seeds. If you choose sunflower seeds, give them a short wiz in the food processor to chop a bit.

You may also use frozen cauliflower rice. I would go with two bags and adjust liquid accordingly.

Choose organic tomatoes if available

Cauliflower Bolognese

RECIPE-
Ingredients-

1 medium sized head cauliflower

1/4 cup olive oil

1 large onion, diced

2 stalks celery, diced

1 carrot, diced

1/2 large red bell pepper, diced

4-6oz shiitake, stems removed and caps finely diced

1/2 cup finely chopped walnuts pieces,

Splash of red wine or sherry

1 tsp thyme

1 tsp basil

1 tsp oregano

1 bay leaf

1/2 tsp smoked paprika

Pinch chili flakes, add more if you like heat

1-2 tsp soy sauce or tamari (to taste)

1 small, 6-7 oz can/jar tomato paste

Knob of butter or good quality vegan butter (about 2 Tbs) (I love Miyoko’s Dairy vegan butter) optional

1-28 oz can crushed or diced tomatoes

1-15 oz can tomato sauce

Balsamic vinegar, approx 2 Tbs

Kosher salt

Fresh ground pepper

Flaky sea salt

Method-

1- Break cauliflower into florets, and working in batches, pulse in a food processor to achieve a chunky texture. You want this to be more coarse than cauliflower “rice”. Set aside. If you don’t have a food processor, a box grater will do the job readily. Simply chop any bits that may be too big.

2- Preheat a large heavy bottomed sauce pan, or Dutch oven over medium heat. Add olive oil and about 15 seconds later add onion. Season with kosher salt and fresh ground pepper. Sautéed for about 2-3 minutes, lower heat and cook for 8-10 minutes more, until beginning to caramelize for deeper flavor. If you don’t want to take the time, once the onion is translucent, continue on. Do not allow the onion to burn. If some does stick to the bottom of the pan, that’s okay.

3- Add carrot, celery and pepper and cook until sweaty. Splash in some red wine to deglaze the pan. Add shiitake and also cook until sweaty. Adjust salt and pepper.

4- Add thyme, basil, oregano, smoked paprika, chili flakes and soy sauce. Stir to combine and cook a few minutes until fragrant. Season again with kosher salt and pepper. If using, stir in walnuts.

5- Stir in tomato paste until all is fully coated then add butter followed by tomato sauce and diced tomatoes. Bring to a simmer. Taste and adjust seasoning to suit your preference.

7- Add cauliflower and bring back to a simmer. Add a few splashes of balsamic vinegar. Allow to simmer, uncovered for about 5 minutes. Again, taste and adjust seasoning. Lower heat. Allow to simmer for about 10 minutes before serving.

If serving with pasta, add some of the pasta cooking water (about a ladleful) to your pot.

Serve with Parmesan or vegan parmesan and a few basil leaves.

Enjoy every which way!