Cauliflower Vegan Bolognese


  • 1 tbsp virgin coconut oil
  • 3 cloves garlic, pressed
  • 1 carrot, chopped
  • 5 cups chopped cauliflower
  • 1/2 cup packed spinach, coarsely chopped
  • 1 tomato, seeded and chopped
  • 1/4 cup sundried tomatoes, finely chopped
  • 1 tbsp capers
  • 1 can (14 oz) no-salt-added crushed tomatoes
  • 2 cups tomato soup or tomato sauce
  • 2 tbsp tomato paste
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper to taste

Directions: Heat oil in a large pot over medium heat. Add garlic, carrot, cauliflower and spinach and cook, stirring, until the spinach is wilted. Add all remaining ingredients, stir and bring to a boil. Reduce heat to low, cover, and let cook 1 hour. Remove from heat and either blend a little with a hand held mixer or transfer to a blender and pulse a couple times until you reach desired consistency.

Serve with zucchini noodles, spaghetti squash or your choice of whole grain pasta.

Serves 4-5

© Sweet Salty Spicy, 2013