Cauliflower Bolognese

Ingredients

1 medium cauliflower, finely chopped (about 4 cups)

700 g jar passata sauce

1 onion, finely diced

200 g mushrooms, finely diced

1–2 tsp Italian herbs

1 tbsp olive oil

Salt and pepper

Rigatoni, to serve

Parmesan cheese, to top

Method

Heat olive oil in a pan over medium heat.

Add onion and cook until soft.

Add cauliflower and mushrooms, cook for 5 to 7 minutes until tender.

Stir in passata, Italian herbs, salt and pepper.

Simmer for 10 minutes until rich and saucy.

Serve over cooked rigatoni and top generously with parmesan.

A simple, tasty and family friendly meat free meal 

You can find the recipe video here