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Cauliflower Bolognese Sauce With Zucchini Noodles

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Rather than packing on the pounds and suffering some digestive discomfort immediately after you finish your cleanse, make this incredibly healthy cauliflower alternative. It’s 100% vegan, low in calories, and a great way to help you realize the many possibilities of plant-based cooking.

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m


  • 1 small head of cauliflower
  • 1 tsp. olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 1 (28 oz) can diced tomatoes (no salt added)
  • 1/2 tsp. each: dried thyme dried basil, dried rosemary, and dried oregano
  • 1/2 c fresh basil, chopped
  • pinch of sea salt
  • pinch of black pepper
  • 2 zucchini spiralized


  1. Break the cauliflower into medium-sized florets and add about 1/4 of the head to a food processor. Pulse the cauliflower until you get a crumbly mixture. Repeat until you have blended all of the florets.
  2. Warm 1 teaspoon of olive oil in a large pan over medium heat. Once the oil is hot, add the onion and sauté for a couple minutes, or until translucent. Add the garlic and cook for another minute.
  3. Stir in the cauliflower and tomato paste and cook for two more minutes. Add the diced tomatoes, dried herbs, fresh basil, and sea salt and pepper and bring to a boil before reducing to a simmer. Let it simmer for about 5 minutes. Remove from heat and set aside.
  4. In a separate pan, warm a splash of olive oil over medium heat and then add the spiralized zucchini to the pan. Cook for about three minutes, tossing occasionally.
  5. Ladle your desired amount of sauce into the pan with zucchini noodles and toss to coat the noodles. Remove from heat, serve, and enjoy.
  6. You can store any leftover sauce in an airtight container in the fridge or freezer.