1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into ½-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil
2 bay leaves
2 sprigs of thyme
3 pounds grated cauliflower
2 cups tomato paste
3 cups hearty red wine such as Syrah
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with olive oil. Add the pureed veggies and season generously with
salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and the
mixture becomes nice and brown, stirring frequently, about 15 to 20 minutes.
Spread the grated cauliflower on to a cookie sheet and brown in a 350°F oven approximately 10
minutes, then add to pot with browned vegetable puree.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until
the wine has reduced by half, another 4 to 5 minutes. Add water to the pan until the water is
about 1 inch above the cauliflower. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally.
As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don’t be shy about adding water during the cooking process, you can always cook it out. If you try to add all the water in the beginning, you will have boiled cauliflower sauce rather than a rich, thick meaty sauce. Stir and taste frequently. Season with salt, if needed. Simmer for 3½ to 4 hours.