Crockpot Cauliflower Bolognese With Zucchini Ribbons

by Apr 30, 2018

This meat-free bolognese sauce is a rich plant based dish. It’s nice to just throw it in a crockpot and let it simmer while you do other things, but if you want to make this on a busy weeknight you can cook the sauce in a pot on the stovetop for 15 minutes instead of letting it simmer for hours. If you don’t want to cook with wine then you can just use vegetable broth but trust us that it tastes wayy better with wine and all the alcohol cooks off.

Feel free to make zoodles if you have a spiralizer. We just included directions on making ribbons so people without fancy kitchen equipment can make this dish with a peeler.

Crockpot Cauliflower Bolognese With Zucchini Ribbons

Amazing plant based bolognese sauce recipe to add to zoodles or other dishes!

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4
Author Prep Day


  • 1 head cauliflower cut into small florets
  • 3 zucchinis
  • ½ red onion diced
  • 2 garlic cloves minced
  • 2 teaspoons oregano
  • ½ cup fresh basil chopped
  • 2 14 ounce cans diced tomatoes
  • ½ cup red wine
  • 1/4 teaspoon red pepper flakes
  • ½ teaspoon salt
  • teaspoon black pepper
  • 1 tablespoon olive oil


  1. Slow cook sauce: Add cauliflower, red onion, garlic cloves, oregano, fresh basil, diced tomatoes, red wine, red pepper flakes, salt and black pepper to the slow cooker and cook for 3-4 hours on high.
  2. Cut zucchini: Use a mandoline, spiralizer or regular peeler to slice zucchini into ribbons or zoodles.
  3. Saute zucchini: Add 1 tablespoon of oil to large skillet and cook zucchini for 2-4 minutes depending on how thickly you cut it. Top with bolognese sauce and serve.

Easy crockpot cauliflower bolognese with zucchini ribbons #vegan #vegetarian #slowcooker

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