Name: Cauliflower Bolognese
Cook time: 70 min
Total time: 70 min
Yield: 4 Servings
Ingredients: 1 Kopf Blumenkohl; etwas Salz; 2 TL Paprikapulver; 1 TL Korianderpulver; etwas Bratolivenöl; etwas Bratolivenöl; 1 Zwiebel (1); Blumenkohlblätter; 2 Karotten; 2 Stangen Sellerie; 2 Lorbeerblätter; 1 Zweig Rosmarin; 4 Zweige Thymian; 1 Glas HistaFood Bio GemüseSoße; 0,5 L HistaFood Bio GemüseBrühe; etwas Salz; 1 Veganer Fetakäse (1); Geröstete Macadamia; Frisches Basilikum; z.B. glutenfreie Reis-Vollkorn Nudeln

Cook time

Wash and clean the cauliflower, separate the leaves and set aside
Preheat the oven to 220°C (428°F) top/bottom heat
Cut the cauliflower into small pieces
Line a baking tray with parchment paper and spread the cauliflower on it
Toss with salt, paprika powder, coriander powder, and frying olive oil, and bake in the preheated oven for approx. 20–30 minutes.
Stir every 10 minutes while baking
Now chop the cauliflower leaves and all remaining vegetables
Heat frying olive oil in a large pot and sauté the onion, carrots, and celery for a few minutes
Deglaze with HistaFood Organic Vegetable Sauceand HistaFood Organic Vegetable Broth .
Add herbs and let simmer
Remove the cauliflower from the oven and add to the sauce
Let everything simmer over low heat for approx. 30–45 minutes.
Cook pasta according to package instructions
Serve pasta with sauce, vegan feta cheese, toasted chopped macadamias, and fresh basil

Note

We only use ingredients from the SIGHI list, categories 0 and 1. Please always consider your individual tolerance.

Cauliflower Bolognese

Cook time

Note

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