Cauliflower Bolognese

This is a great way to get more vegetables into your diet, and we regularly have it for a #meatfreemonday supper. I often have half a cauliflower left from a Sunday roast, but a whole small cauliflower would make the same amount of bolognese sauce in this recipe. Be warned, the processed cauliflower will go everywhere if you’re not careful with it!

Serves 4


Oil for frying- I use coconut oil 

1/2 a large head of cauliflower, whizzed in the processor to make crumbs

1 red onion, finely chopped

2 garlic cloves, finely chopped

150g chopped mushrooms

3 tbsp balsamic vinegar

1 tbsp tomato purée

400g tin chopped tomatoes

50g red lentils

1/2 tsp sugar

1/2 tsp dried oregano

Sea salt and freshly ground black pepper


Heat the oil in a large lidded frying pan, add the onion and cook gently until soft but not brown. Add the garlic and cook for a further minute.

Careful tip in the cauliflower – be warned it’s like polystyrene beads and will stick to EVERYTHING. Add the mushrooms..

Stir well to mix and then cook for 10 minutes until the cauliflower is starting to colour slightly and the mushrooms are going soft. 

Add the tomatoes to the mixture then turn up the heat and add the vinegar. Let it bubble furiously for almost a minute to burn off the acid, then turn down the heat and stir in the tomato purée. 

Stir in the sugar, lentils and oregano, plus a tin of water (use the tomato tin). Season well, pop a lid on and simmer for 30 minutes until the lentils are soft. Check occasionally and add more water if necessary. 

Serve with pasta, topped with grated Parmesan cheese and a couple of basil leaves.

This also works instead of a traditional meat sauce in a lasagne.