Cauliflower Bolognese

Ingredients

• 1 Cauliflower
• 4 tsp paprika powder
• 1 tsp garlic powder
• Salt
• Pepper
• 4 tbsp olive oil
• 2 onions
• 2 carrots
• 2 Celery stalks
• 4 tbsp tomato paste
• 1 bay leaf
• 2 tbsp dried thyme
• 1 tbsp coriander powder
• 1 tsp ground cumin
• 500 ml vegetable broth
• 800 g canned diced tomatoes
• 400 g whole wheat tagliatelle
• 0.5 bunch Basil

Instructions

1. 1.

   Separate the cauliflower leaves and wash both the florets and leaves thoroughly; set the leaves aside.

2. 2.

   Cut the cauliflower into small pieces, then mix with 2 tsp paprika powder, garlic powder, salt, pepper, and 2 tbsp oil. Spread on a baking sheet lined with parchment paper and roast in a preheated oven at 240 °C (220 °C fan) for about 20 minutes, stirring halfway through.

3. 3.

   Meanwhile peel the onions, clean and wash the carrots and celery. Chop the onions, carrots, celery, and cauliflower leaves into small pieces (use a food processor if desired).

4. 4.

   Heat the remaining oil in a pan over high heat and sauté the chopped vegetables for about 5 minutes. Add tomato paste, bay leaf, thyme, the remaining paprika powder, coriander, and cumin, then deglaze with vegetable broth and diced tomatoes.

5. 5.

   Remove the roasted cauliflower from the oven, add it to the pan, and let everything simmer on low heat for another 40–50 minutes. Season the sauce with salt and pepper.

6. 6.

   Just before the cooking time ends, cook the pasta according to package instructions in boiling salted water until al dente.

7. 7.

   Serve the pasta on plates, spoon the cauliflower bolognese over it, and garnish with fresh basil leaves.