vegetable bolognese

1 head organic cauliflower, riced

2 medium organic carrots, peeled and shredded

1 medium sweet onion, shredded or diced

1 package organic white button mushrooms, chopped

2 cans organic tomato sauce

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

2 teaspoons Celtic sea salt

1/2 teaspoon black pepper

3 tablespoons maple syrup

1/2 cup red wine

1/4 cup organic unrefined coconut oil

Using a food processor, rice cauliflower and shred carrots and onion. In a large saucepan over medium heat, combine coconut oil, riced cauliflower and shredded carrots and onion, and mushrooms. Sauté for 30 minutes stirring occasionally. Add tomato sauce, garlic powder, basil, oregano, salt, pepper, maple syrup, and red wine. Stir well to combine. Reduce heat and simmer gently for 15 minutes allowing flavors to infuse. Serve over favorite gluten free pasta or quinoa.