Cauliflower Bolognese

Every Spring my husband and I do a 14 day Spring Cleanse which involves moving away from known food allergens and eating only fruits, veggies, brown rice, quinoa, healthy oils and spices. The fourteen days typically turns into a month because we feel so good it becomes hard to want to go back to eating the things we felt physically or emotionally addicted to eating (like sugar, peanut butter , gluten and chocolate in our household) The cleanse also inspires me to get more creative with less ingredients and this Spring we had some chilly days and this recipe was born from a craving for comfort food but it will be a new staple meal as it is a total winner!

Ingredients

1 package brown rice pasta (I use Tinkyada or Jovial brand)

1 jar marinara sauce (I like Newman’s Own as it’s sugar free and full of flavor)

1 head finely chopped cauliflower

1/2 medium onion diced

1/2 large yellow pepper diced

6 cloves garlic minced

2 Tbl olive oil

1/4 cup water

1 tsp paprika

1/2 tsp oregano

1/2 tsp basil

salt/ pepper to taste

Fresh arugula (optional)

Get your pasta cooking according to package instructions while you prep your veggies. In a medium saucepan over low heat warm up the marinara sauce. In a large skillet over medium heat add the olive oil and finely chopped cauliflower and saute stirring frequently until the cauliflower begins to brown. Add all other veggies and spices and water and mix thoroughly. Continue to cook the mixture over medium low heat until the cauliflower is nicely browned and veggies are tender. Once your pasta is cooked, drain the excess water and add the pasta back to the pan you boiled it in, add the cauliflower mixture and the marinara and mix until well combined. Plate over a bed of arugula or serve with a tossed salad.