Summary

Ingredients

• 1 cauliflower approx. 500 g
• 1 onion (s)
• 2 cloves garlic)
• 40 g tomato paste
• 800 g tomatoes, sieved or chunky
• 2 teaspoon herbs, Italian, dried
• 2 teaspoons vegetable stock powder
• 1 teaspoon herbal salt
• 1 teaspoon seasoning mix (risotto seasoning) or Italian seasoning

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Instructions

1. Cut the cauliflower into florets, wash and puree very finely. I do this either with the hand blender or with the Thermomix (approx. 5 seconds at level 5). Now transfer the crumbly cauliflower to another bowl.
2. Cut the garlic and onions into small pieces and sauté in a saucepan until translucent, add the cauliflower and sauté for another 5 minutes. Mix with tomato paste and the tomato puree, season and simmer for about 10 minutes so that the cauliflower is still crisp.
3. Serve with spaghetti.