Cauliflower and lentil ‘bolognese’

Name: Cauliflower and lentil ‘bolognese’
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Serves 4
Cuisine: Italy
Ingredients: finely grated parmesan cheese; spaghetti; 1 fresh or dried bay leaf (optional); green salad; small handful fresh basil leaves; 1 brown onion, finely chopped; 2 tablespoons olive oil; 2 teaspoons dried oregano; 100 g (3½ oz/¼ cup) tomato paste (concentrated purée); 2 garlic cloves, crushed or finely chopped; 400 g (14 oz) tin diced or crushed tomatoes; 2 celery stalks, finely chopped; 400 g (14 oz) tin brown lentils, drained and rinsed; 2 zucchini (courgettes), finely grated; 2 carrots, finely grated; 1 small cauliflower, coarsely grated or finely chopped; 60 ml (2 fl oz/¼ cup) red or white wine (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Just because you’re vegetarian, There’s no need to miss out on Bolognese. Slow cook lentils and cauliflower in a tomato sauce and no-one will know the difference!

Ingredients

2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed or

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

Put all the ingredients into the slow cooker. Season well with sea salt and freshly ground black pepper, stir to combine and cook on low for 3–4 hours, or until the cauliflower is very soft.

Cook the spaghetti according to the packet instructions. Drain, reserving 1–2 tablespoons of the cook