Cauliflower Bolognese - vegan

At the first day of the year I wanted something vegan. 

I found that recipe on the Internet and thought, why not. I love cauliflower and the combination with pasta sounded great. I had a lot of meat and fish over the holidays and cooking something different was no big deal. But I do not have a New Years challenge to become a vegan. I just like to mix dishes up.

 

The amount of veggies needed a quick way to be chopped in to little pieces. What is better than to throw them in my kitchen helper Thermomix and get them done. Since they were in there anyway, I decided to cook the bolognese in the Thermomix too. Just one regular pot to clean later. That is just a nice way to prepare any kind of Bolognese. Nothing will stick to the pot and no need to stir often.

Recipe for 4:

500 g cauliflower florets, 1 large carrot

2 red onions, 2 spring onions, 2 large single Chinese garlic cloves

1 can of chopped tomatoes, 3 tbsp tomato paste, 100 ml veg stock, 2 tbsp Maple syrup

3 tbsp Olive oil, salt, pepper, Italian dried herbs, Arrabiata herbs, Tabasco, smoked paprika, parsley, 2 tbsp red wine vinegar

Peel garlic, onions and carrot and put them in the Thermomix. Blend for 8 sec at speed 7. Srape down the sides. Add tomato paste, salt and pepper and olive oil. Close the lid, set timer for 4 min at 100 C speed 2,5

Clean the cauliflower and break into florets. Put on top of the onion mix, blend for 10 sec at speed 7. Scrape down. Add chunky tinned tomatoes, veg stock and the other seasoning, except the parsley.

Set timer to 20 min, at 100 C at speed 2 and put the basket on the lid.

Check the seasoning and cook the spaghetti. Put fresh parsley on top.

Leftover sauce freezes well.