Gluten-Free Cauliflower Spaghetti Bolognese
Gluten-Free Cauliflower Spaghetti Bolognese
Cauliflower has sulphur-containing compounds called glucosinolates which are activated when cauliflower is chopped. These bioactive compounds have been found to reduce the risk of certain types of cancer, reduce inflammation in the body and support the body’s detoxification processes, helping to eliminate harmful substances such as carcinogens from the body.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 medium head cauliflower, finely chopped
- 350g gluten-free spaghetti
- 1 medium onion, finely chopped
- 1/3 cup grated parmesan or pecorino romano
- 4 cloves garlic, minced
- Handful fresh basil or parsley, roughly chopped
- Olive oil
- Handful pine nuts
- 1 tsp dried thyme
- 1 tsp fennel seeds, crushed
- 2 tsp smoked paprika
- 2 tsp dried oregano
- Pinch chilli flakes
- 1 pinch sea salt & black pepper
- 3 tbsp tamari or coconut aminos
- ½ cup tomato paste
Method
- Preheat oven to 220°C. Line 2 baking trays with baking paper.
- Place chopped cauliflower on trays and drizzle with olive oil.
- In a small bowl, combine thyme, fennel, paprika, oregano, chilli flakes, sea salt and pepper. Sprinkle over cauliflower and then toss so they are evenly coated with spices.
- Place in the oven for 15 mins.
- Combine garlic and tamari in the small bowl, then drizzle over cauliflower. Toss and put back in the oven for 10 mins.
- Cook pasta in a big pot of boiling water as per packet instructions. Don’t overcook your pasta. Save 1 cup of the cooking water before you drain your pasta.
- Heat some olive oil in a large frying pan over medium heat. Add onion and sauté for 5 mins. Add pesto, tomato paste and 1/3 cup pasta water, then stir until well combined.
- Add pasta and cauliflower to the frying pan with another ½ cup of cooking water and gently toss until well coated.
- Add parmesan and gently toss. Top with fresh basil, extra shaved parmesan and pine nuts.
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