One of the challenges of stay at home cooking during this pandemic is to find substitutes for things I don't have on hand since I am avoiding going to the grocery store unless absolutely necessary. Ordinarily I would make my classic bolognese sauce from scratch but I didn't have any ground beef or plum tomatoes. However, I did have a head of purple cauliflower and a jar of marinara sauce. Using these substitutions, I came up with this recipe that was absolutely delicious and a fabulous vegetarian or vegan option, depending on the pasta you use. Roasting the cauliflower gives it a "meaty" taste and texture. This sauce is so rich and good I could practically eat it by the spoonful, without the pasta! Even if you are not a vegan or vegetarian, try it on one of your Meatless Mondays!
Roasted Cauliflower Bolognese Sauce
1 head of cauliflower (purple, yellow, or white)
4 T of olive oil
1 medium onion, chopped
1 carrot, diced
3 cloves of garlic, minced
1 24 oz jar of marinara sauce with basil (or your favorite jarred spaghetti sauce)
salt and pepper to taste
1. Chop the cauliflower into medium size florets. Place in a bowl and toss with 2 T of olive oil so florets are thoroughly coated.
2. Roast at 400 degrees for about 25 minutes, turning florets over halfway through. They should be browned but not burned. (If available, line your baking sheet with parchment paper.)
3. Remove from oven and cool. When cool enough to handle chop the cauliflower into smaller pieces about the size of crumbled ground beef.
4. Saute chopped onion and diced carrot in 2 T olive oil until slightly softened. Add garlic and cauliflower and saute for another minute. Optional: Add chopped basil or red pepper flakes for a spicier version
5. Pour jar of marinara over top, mix thoroughly and simmer on low for about 30 minutes or until sauce is nicely thickened.
6. Serve over spaghetti, spiralized veggies, or your favorite pasta.
7. Optional: Top with grated cheese or shredded mozzarella
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