Crockpot Cauliflower Bolognese with Zucchini Noodles

gluten freepaleoveganvegetarian
Crockpot Cauliflower Bolognese with Zucchini Noodles

Crockpot Cauliflower Bolognese with Zucchini Noodles

Helloooo, Monday! When I walked out of my building with Lu this morning (on my way to grab some kale for my smoothie), the sunny, warm and refreshing weather put me in that “I will conquer this day” sort of mood.

Like yesterday. I spent the whole day driving back home from a “girls’ weekend” trip in Westport, MA with 3 of my best friends (with the windows down, blasting the best of the 90s off Spotify). Nothing could have brought us down!

When we got on the FDR and were cruising down the east side of Manhattan, all of the people running outside, the glistening Hudson River (yes, it glistens!), and the throngs of tourists made me so pumped for summer 2014.

Crockpot Cauliflower Bolognese with Zucchini Noodles

In the summer, I tend to eat less and drink more. I don’t mean alcohol, necessarily (although nothing beats sangria al fresco drankin’,) I just mean loads of citrus-infused water, cold juices and protein-packed smoothies.

Food during the summer consists of lots of outdoor grilling sans the buns (swapping in lettuce wraps instead), fully loaded salads, ceviches and gazpachos, chilled pasta salads, and of course, PLENTY of raw zoodles in creamy avocado sauces.

I CAN’T WAIT!

Crockpot Cauliflower Bolognese with Zucchini Noodles

However, it’s going to be in the 50s this week, so…. womp womp. Totally raining on my parade, Mother Nature. Alas, here’s a crockpot bolognese sauce over zucchini noodles.

I’m embarrassed to admit this, but I bought this Crockpot in 2009 for my first apartment in Hoboken and have never used it. Not once.

Crockpot Cauliflower Bolognese with Zucchini Noodles

After this delicious vegan bolognese, I’m sorry I haven’t used my Crockpot more. The flavors of the cauliflower really fluff up the tomato sauce and make a hearty pasta sauce without the heaviness of meat. The consistency of the mashed cauliflower florets mimics a light meat sauce!

Honestly, speaking of summer, this crockpot cauliflower bolognese would be fantastic chilled and stuffed into a lettuce wrap with some raw zoodles – or even in a good ‘ole whole wheat tortilla, lightly grilled or seared over the stove.

Crockpot Cauliflower Bolognese with Zucchini Noodles

I’m going to totally own this 72+ degree day and not let this week’s impending 50-degree weather hold be down. I feel like these next few weeks are like the last minute of an uphill “ride” in a spinning class – the instructor is screaming at you, “we’re almost at the top of this hill! give it everything you’ve got!”

So, here goes me – giving it everything I’ve got. See you there!

Do you like to use your slow cooker/crockpot in the summertime? 

Crockpot Cauliflower Bolognese with Zucchini Noodles

Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
Servings: 5 -6

Ingredients

  • For the bolognese:
  • 1 head of cauliflower cut up into florets
  • 3/4 cup diced red onion
  • 2 small garlic cloves minced
  • 2 tsp dried oregano flakes
  • 1 tsp dried basil flakes
  • 2 14 oz cans diced tomatoes no salt added
  • 1/2 cup vegetable broth low-sodium
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste
  • For the pasta:
  • 5 large zucchinis Blade A

Instructions

  • Place all of the ingredients for the bolognese into a crockpot. Place the crockpot on high and let cook for 3.5 hours.
  • When done, smash the cauliflower with a potato masher or fork until the florets break up to create a "bolognese."
  • Spoon the bolognese over bowls of zucchini noodles.

Crockpot Cauliflower Bolognese with Zucchini Noodles

Crockpot Cauliflower Bolognese with Zucchini Noodles

Crockpot Cauliflower Bolognese with Zucchini Noodles

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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