Many parents find themselves juggling responsibilities while their children simply want quality time. This recipe isn’t just about food; it’s about finding ways to connect as a family, even in the midst of busy schedules. The author notes a common scenario: kids crave undivided attention, not just a parent present in body but absent in spirit. This recipe aims to bridge that gap by offering a meal that’s easy to prepare, flavorful, and adaptable, so parents can spend less time cooking and more time with their families.
Why This Recipe Matters
Modern families are often stretched thin, with parents working long hours and children overscheduled. Simple, healthy meals that require minimal effort are essential for maintaining balance. This cauliflower bolognese is designed to be versatile: it can be served with pasta, zoodles, or even on toast, making it ideal for picky eaters. Moreover, it freezes well, making it a convenient option for meal prepping or gifting to new parents.
The Recipe: A Step-by-Step Guide
This recipe yields approximately six servings and can be adjusted to suit dietary preferences. It’s a great way to sneak extra vegetables into meals without sacrificing flavor.
Ingredients:
- 2 Tbsp. extra virgin olive oil
- 1 small yellow onion, roughly chopped
- 3 cloves garlic
- Sea salt to taste
- Black pepper to taste
- 1 head cauliflower (about ¾ lb. or 12 oz.), riced
- ½ cup raw walnut pieces
- ½ tsp. Italian seasoning
- ½ tsp. crushed fennel seeds
- 2 Tbsp. tomato paste
- 2 Tbsp. balsamic vinegar
- ½ cup red wine (or broth, with doubled vinegar for acidity)
- 28 oz. canned crushed tomatoes
- ½ cup red lentils
- Red pepper flakes to taste
For Serving:
- 12 oz. pasta or zoodles
- Parmesan cheese
- Fresh basil
Instructions:
- Sauté Aromatics: Heat olive oil in a large pot over medium-low heat. Pulse onion and garlic in a food processor until finely chopped; add to the pot with salt and pepper. Sauté for about 3 minutes until softened.
- Incorporate Cauliflower: Pulse cauliflower florets into rice-like texture. Add to the pot and sauté for 5 minutes to soften.
- Add Texture & Flavor: Pulse walnuts in the food processor. Add walnuts, Italian seasoning, fennel seeds, more salt and pepper, tomato paste, and balsamic vinegar to the pot. Sauté until fragrant.
- Simmer the Sauce: Add red wine (or broth with extra vinegar), crushed tomatoes, water, lentils, and red pepper flakes. Stir well and simmer gently, lid ajar, for 30-35 minutes.
- Serve & Enjoy: Cook pasta or zoodles. Top with cauliflower bolognese, grated parmesan, and torn basil.
Storage & Convenience
This bolognese keeps well in the fridge for up to a week and can be frozen for several months. It’s an excellent make-ahead meal that simplifies weeknight dinners.
This recipe isn’t just about making a healthy vegetarian meal; it’s about prioritizing connection and making life a little easier for busy families. By streamlining cooking, parents have more time for what truly matters: being present with their children.
