1 head of cauliflower, cut up into florets
1 medium onion, chopped
3 tbsp garlic powder
1/4 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil flakes
2 14oz cans diced tomatoes, no salt added
1/2 cup vegetable broth
salt and pepper, to taste
For the pasta:
1 box of chickpea pasta or zucchini noodles
Place all of the ingredients for the vegan “Bolognese” into a crockpot. Cook on high heat for 3.5 hours.
When done, smash the cauliflower with a fork until the florets break up to create a “Bolognese"
Spoon the bolognese over pasta of choice. Drizzle some olive oil on top with salt and pepper.