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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegan cauliflower and lentil bolognese recipe is the perfect excuse to use your slow cooker or crockpot. Don't worry if you don't have one. You can still make this on the stovetop (see tip below).
1 Put all the bolognese ingredients into the slow cooker and season well with freshly ground black pepper. Stir to combine and cook on low for 3–4 hours, until the cauliflower is very soft.
2 Towards the end of the cooking time, cook the spaghetti according to the pack instructions. Drain, reserving 1–2 tablespoons of the cooking water. Stir the reserved water into the bolognese and spoon the sauce over the spaghetti.
3 Scatter over the cheese and basil leaves, and serve with the salad leaves on the side.
To cook on the stovetop in a pan, cover and cook the sauce for 45 minutes–1 hour on lowest heat in step 1.
Calories 506 cal
Kilojoules 2117 kJ
Total fat 10 g
Saturated fat 2.5 g
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