This looks yummy to try though I think I'll substitute either well cooked and chopped mushrooms or another nut for the walnuts. This comes from https://www.sproutedkitchen.com/home/2021/1/27/cauliflower-bolognese#comments-60118d337425d72632840d42=
CAULIFLOWER BOLOGNESE
Serves 6
Ingredients
2 Tbsp. of extra virgin olive oil
1 small yellow onion - roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds - crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste
For serving
12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil
Directions
In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.
In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.
Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.
Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.
Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.
Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!
The Bolognese will keep in the fridge for a week and can be frozen for a few months.
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