Bookmark and Share  |  « Back

Cauliflower Bolognese


  • 1 Small head cauliflower
  • 2 Tbsp The Mighty Olive Single Variety extra virgin olive oil
  • 1 Cup onion, chopped
  • 3 Cloves garlic, minced
  • 2-28 cans whole plum tomatoes in puree
  • ½ Cup red lentils
  • 3 Tbsp TMO 18 Year Balsamic vinegar
  • 1 tsp The Mighty Olive Tuscany Herb Dipping Blend
  • 1 Lb Spaghetti squash or pasta, cooked
  • Kosher Salt and Pepper to taste



  1. Wash and trim the green leaves off the cauliflower. Cut the head in half, and remove the thick core parts from the center. Rough chop the cauliflower into smaller pieces.
  2. In batches, place some of the cauliflower in a food processor. Pulse until crumbly. Repeat until all the cauliflower is processed. It should look crumbly with a few tiny florets. You can also do this by hand if you don’t have a food processor.
  3. In a pot, heat olive oil to low. Add onions and cook until soft.
  4. Increase heat to medium, and add cauliflower. Cook for 10-12 minutes, stirring occasionally. The cauliflower will begin to lose its shape and turn golden. At the last minute of cooking, add garlic.
  5. Add the tomatoes, red lentils, balsamic vinegar, sugar, Tuscany seasoning, salt, and pepper. Mix well.
  6. Cover pot and bring sauce to a boil. Reduce heat to low, and simmer for 30 minutes. Remove lid and cook for an additional 15 minutes. The cauliflower and lentils should be broken down and the sauce should have a thick consistency.
  7. Serve with spaghetti squash, zoodles, or pasta!