Roasted Cauliflower Bolognese

No pasta required. This dish is both weight watchers and keto friendly!  And it’s delicious!

Preheat oven to 400 degrees.

Cut a cauliflower head into florets. Place on baking sheet and drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes until cauliflower is tender and lightly golden.

Meanwhile prepare bolognese sauce. Heat a little olive oil in a medium saucepan. Add a small chopped onion, one diced carrot and one celery stalk. Let cook for a few minutes until onions are translucent. Add a clove of garlic chopped and let cook 30 seconds. Add about 1 lb. ground beef seasoned with salt and pepper breaking it up with a fork and let it cook through.  Stir in 1 T tomato paste. Let cook 30 seconds. Add 1/4 C. white wine and let reduce until almost fully evaporated. Add a can of whole plum tomatoes and smash with a fork. Let stew at a simmer for about an hour over low heat stirring but occasionally. Season with salt and pepper.

Plate cauliflower.  Add a few ladlefuls of the bolognese sauce.  Top with chopped parsley and grated cheese.

 

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