Cauli Zucchini Bolognese

Cauli-Zucchini Bolognese

Ingredients

1. 2 tablespoons avocado oil

2. 1 shallot, chopped small

3. pinch of sea salt

4. pinch of black pepper

5. 1/2 teaspoon red pepper flakes (optional)

6. 1 cup chopped carrots–if permitted

7. 1 cup chopped celery

8. 1 cup chopped zucchini

9. 2 cups cauliflower rice (already made fresh from Safeway or Trader Joes)

10. 1 clove minced garlic (or more, to taste)

11. 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley is fine too)

12. 1 teaspoon dried thyme

13. 1 teaspoon dried oregano

14. 1 teaspoon dried basil

15. 2 cups of your favorite pasta sauce (no sugar added !)

16. 2 tablespoons red wine vinegar

17. 2-3 tablespoons nutritional yeast (optional; for a cheesy taste)

18. 2 medium-sized zucchini’s, spiralized using a spiralizer

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Directions:

1. In a large skillet, heat the avocado oil over medium heat. Add the shallot, salt, pepper and red pepper flakes, stirring until the shallot is translucent, about 5 minutes.

2. Stir in the carrots, celery, zucchini, cauliflower rice and garlic, and sauté for 5 minutes.

3. Stir in the parsley, thyme, oregano and basil and cook another 5 minutes.

4. Then stir in the pasta sauce, red wine vinegar and nutritional yeast and reduce heat to simmer for 15-20 minutes. Turn off heat and serve immediately over the zucchini noodles!

5. Top with extra nutritional yeast if desired.

6. Enjoy!