| 11 | 220 | 253 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 3 h 30 min | 2 |
| 1 medium head | Cauliflower (cut into florets) |
| 3/4 cup | Red onion (diced) |
| 2 clove(s) | Garlic (minced) |
| 2 tsp | Oregano, dried |
| 1 tsp, leaves | Basil, dried |
| 2 gm | Diced tomatoes, low sodium, canned |
| 1/2 cup | Vegetable stock/broth, low sodium |
| 1/4 tsp | Red pepper flakes |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
| 5 large | Zucchini (spiralized) |
Place the first eleven ingredients into a crockpot to make the bolognese. Place the crockpot on high and let cook for 3.5 hours.
When done, smash the cauliflower with a potato masher or fork until the florets break up to create a “bolognese.”
Spoon the bolognese over bowls of zucchini noodles.
| Vegetables | 18.4 |
