- 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
- Slice the cauliflower in half, removing the thick center core. Cut into large chunks.
- 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.
- In a large pot, heat the olive oil over low heat. Add the onions and cook until soft, about 3-5 minutes.
- 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.
- Pour in the tomatoes, balsamic vinegar, sugar, thyme, basil, oregano, crushed red pepper, salt, and pepper. Mix until well combined.
- 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
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Serve pasta with cauliflower bolognese sauce.
- Garnish with fresh Parmesan cheese.