Cauliflower Bolognese

This vegan, low-histamine Bolognese with cauliflower offers a delicious alternative to the classic Bolognese. You absolutely have to try it!  

This recipe is   

• vegan  
• suitable for a low-histamine diet  
• lactose-free  
• gluten-free  

Preparation time   

60-80 minutes  

Ingredients for 4 people  

For the roasted cauliflower  

• 1 head of cauliflower  
• Salt  
• 2 tsp paprika powder  
• 1 tsp coriander powder  
• Olive oil  

For the Bolognese  

• Olive oil  
• 1 onion (1)  
• Cauliflower leaves  
• 2 carrots  
• 2 stalks of celery  
• 2 bay leaves  
• 1 sprig of rosemary  
• 4 sprigs of thyme  
• 1 jar of HistaFood organic vegetable sauce  
• 0.5 liter HistaFood organic vegetable broth  
• Salt  

Topping  

• Vegan feta cheese (1)  
• Roasted macadamia  
• Fresh basil  

Noodles  

• e.g. gluten-free whole grain rice pasta 

preparation  

• Wash and trim the cauliflower, separate the leaves and set them aside.  
• Preheat oven to 220°C (top/bottom heat).  
• Cut the cauliflower into small pieces  
• Line a baking sheet with parchment paper and spread the cauliflower on it.  
• Mix with salt, paprika powder, coriander powder and cooking olive oil and bake in a preheated oven for about 20-30 minutes.  
• Stir every 10 minutes during baking.  
• Now finely chop the cauliflower leaves and all the remaining vegetables.  
• Heat olive oil in a large pot and fry the onion, carrots and celery for a few minutes.  
• Deglaze with HistaFood organic vegetable sauce and HistaFood organic vegetable broth .  
• Add herbs and let simmer.  
• Remove the cauliflower from the oven and add it to the sauce.  
• Simmer everything over low heat for about 30-45 minutes.  
• Cook pasta according to package instructions.  
• Serve pasta with sauce, vegan feta cheese, roasted chopped macadamia nuts and fresh basil.  

Our HistaFood tip  

Alternatively, you can also make the Bolognese with our HistaFood organic vegetable spread carrot & beetroot . 

Prepared with