Ingredients
Scale
- Olive oil, to cook
- Fine grain mineral salt
- 1 shallot, finely chopped (you can substitute 1 yellow onion if you must)
- 2 carrots, finely chopped
- 1 12-ounce bag of fresh or frozen cauliflower rice
- 1 teaspoon red pepper flakes (add an extra .5–1 teaspoon if you like it spicy!)
- 1 teaspoon fennel seeds
- 1 6-ounce can tomato paste
- 24 ounces of tomato puree
- 1 tablespoon tamari
- 3–4 cloves garlic, minced and left to sit for 20 minutes while cooking everything else
- 4 servings pasta of choice, cooked in well-salted water (reserve the water!)
Instructions
- Cook shallot, carrot, and cauliflower rice in a drizzle of olive oil with a generous amount of salt until brown at edges, about 10 minutes, stirring occasionally.
- Add the chili flakes and fennel and toast 1-2 minutes, until fragrant. Add tomato paste and let cook until dark maroon, about 2 minutes.
- Add tomato purée, tamari, and garlic. Stir into pasta with a bit of reserved pasta water to bring it all together. Add salt and pepper to taste, and garnish with chopped parsley and more red pepper flakes, if desired. Serves 4! Enjoy!
Keywords: spicy cauliflower bolognese