Vegan Cauliflower Bolognese Crockpot


  • 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


  1. Place all of the ingredients for the vegan “Bolognese”  into a crockpot. Cook on high heat for 3.5 hours.

  2. When done, smash the cauliflower with a fork until the florets break up to create a “Bolognese"

  3. Spoon the bolognese over pasta of choice. Drizzle some olive oil on top with salt and pepper.


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