Vegan cauliflower mince Bolognese


First published in 2019
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Place two large saucepans over a medium heat and add a tablespoon of olive oil to each one
Blitz the cauliflower florets in a food processor or shred with a knife – you want the cauliflower broken down into coarse grains, roughly the size of minced meat
Add the onion, celery, carrot and shiitake mushrooms to one pan and the blitzed cauliflower to the other, adding a good pinch of salt to both. Both will slowly caramelise in the pan – you want them to be frying but not burning so be prepared to adjust the heat as necessary and move them around the pan occasionally
When the onion mixture is nice and golden brown, add the crushed garlic and tomato paste and fry for another two minutes. Pour in the red wine, reduce by half, then keep warm until the cauliflower is ready. This is your base
After an hour and a half the cauliflower should have turned a nice deep brown – if not, continue cooking for a little longer. Check for seasoning, then mix into the contents of the other pan
Add the tinned tomatoes to the mix and bring to a simmer. Cook for half an hour with the lid on, then remove the lid and continue to cook until the sauce has thickened to your desired consistency. Taste and adjust seasoning if needed
As the sauce cooks, bring a large pan of salted water to the boil. Once boiling, add the linguine and cook until al dente (around 8 minutes)
Drain the linguine, reserving some of the pasta water. Bring the cauliflower Bolognese and linguine together in a large pan. You can add some pasta water to help loosen and emulsify the sauce – tossing the pasta and sauce together will help to combine them
Finish with a generous scattering of chopped parsley and serve
First published in 2019
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