Ingredients

• 1 small head cauliflower
• 2 tablespoons olive oil
• 1 cup chopped yellow onions
• 3 cloves garlic, minced
• 2-28 ounce cans whole plum tomatoes in thick puree
• 3 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Dash of crushed red pepper
• 1 pound spaghetti (You can use gluten-free pasta, zoodles, or spaghetti squash!)
• Grated Parmesan cheese for serving
• Salt & pepper

Directions

1. Slice the cauliflower in half, removing the thick center core. Cut into large chunks.
2. Using a food processor, break up the cauliflower into florets. Do this in batches to create uniform pieces. Pulse the cauliflower two times until it looks crumbly. Put cauliflower in a bowl and repeat.
3. In a large pot, heat the olive oil over low heat. Add the onions and cook until soft, about 3-5 minutes.
4. Add the cauliflower to the pot. Increase the heat to medium and continue to cook stirring occasionally until the cauliflower begins to lose its shape and takes on a light golden color, about 10-12 minutes. Add the garlic and cook until fragrant, about 30 seconds.
5. Pour in the tomatoes, balsamic vinegar, sugar, thyme, basil, oregano, crushed red pepper, salt, and pepper. Mix until well combined.
6. Place the lid on top and bring the sauce to a gentle boil. Reduce the heat to low and simmer with the lid on for about 30 minutes. T
7. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Serve pasta with cauliflower bolognese sauce.
8. Garnish with fresh Parmesan cheese.

Enjoy!