This easy Slow Cooker Cauliflower and Lentil ‘Bolognese’ is a hearty, nutritious meal that’s perfect for a cozy dinner. Packed with tender cauliflower, lentils, and vegetables, it’s a simple, vegetarian twist on a classic. You can easily adapt it with common ingredients like zucchini and carrots for a rich, satisfying dish.

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Recipe Ingredients

• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed or finely chopped
• 1 small cauliflower, coarsely grated or finely chopped
• 60 ml (2 fl oz / ¼ cup) red or white wine (optional)
• 2 zucchini (courgettes), finely grated
• 2 carrots, finely grated
• 2 celery stalks, finely chopped
• 400 g (14 oz) tin brown lentils, drained and rinsed
• 400 g (14 oz) tin diced or crushed tomatoes
• 100 g (3½ oz / 1/3 cup) tomato paste (concentrated purée)
• 2 teaspoons dried oregano
• 1 fresh or dried bay leaf (optional)

To Serve:

• Spaghetti
• Finely grated parmesan cheese
• Small handful of fresh basil leaves
• Green salad 

How To Make Slow Cooker Cauliflower And Lentil ‘Bolognese’

1. Prepare the Slow Cooker: Heat the olive oil in a frying pan over medium heat. Add the onion and garlic, cooking until soft and fragrant (around 3-5 minutes). Add to the slow cooker with the cauliflower, wine (if using), zucchini, carrots, celery, lentils, diced tomatoes, tomato paste, oregano, and bay leaf. Season with sea salt and freshly ground black pepper, stir to combine.
2. Slow Cook the Sauce: Cook on low for 3-4 hours, or until the cauliflower is very soft and the flavors have melded together.
3. Cook the Spaghetti: Cook the spaghetti according to the packet instructions. Drain, reserving 1-2 tablespoons of the cooking water. Stir this water into the sauce before serving over the spaghetti.
4. Serve: Top with finely grated parmesan cheese, and fresh basil leaves, and serve with a green salad on the side.

Recipe Tips

• Grate the Vegetables: Grating the zucchini, carrots, and cauliflower helps them cook down evenly and blend into the sauce, creating a smoother texture. This makes the dish more like a traditional bolognese.
• Season Well: Don’t forget to season with salt and pepper before cooking, and taste the sauce once it’s done. Adding a bit more seasoning at the end can bring out the flavors.
• Use the Pasta Water: Save 1-2 tablespoons of pasta cooking water to stir into the sauce. It helps thicken the sauce and binds it better to the spaghetti.
• Optional Wine: If using wine, don’t skip the step of simmering it before adding it to the slow cooker. This will remove the alcohol and leave behind a richer flavor.
• Slow Cook for Full Flavor: Let the sauce cook for the full 3-4 hours to allow the cauliflower and lentils to soften and the flavors to fully develop. It’s worth the wait!

Recipe FAQs and Variations

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