Cauli-Bean Bolognese with Zucchini Noodles

Method

For the Cauli-Bean Bolognese:

1. Soak the dried beans in the water for a minimum of 24 hours in cold water. Maximum of 48 hours. Drain and rinse a few times if desired.
2. Place the drained beans in the bowl of a food processor and pulse until the beans are finely chopped, about the size of a lentil. Set aside.
3. Place the cauliflower florets in the food processor and pulse to the same size.
4. In a deep saucepan, heat ¼ cup of olive oil and cook the chopped beans until they are a nice golden brown. Set aside.
5. In the same pan, over medium high heat, add the remaining ¼ cup of olive oil and add the cauliflower, stirring frequently and cooking until it is a deep golden brown. *This step of browning the cauliflower and beans is essential to achieving the right texture.
6. Add the garlic, anchovy (if using), breadcrumbs, walnuts, and golden brown beans. Continue to cook over medium heat for another 5 minutes.
7. Add the crushed tomato, chili flakes, salt as needed and add a little warm water to thin if necessary. Add the torn basil leaves--cook for approximately 10 minutes.

To Serve:

1. Blanch the noodles in boiling salted water for under 1 minute or until they still have a bit of a crunch.
2. Serve the Cauli-Bean Bolognese with the veggie noodles, drizzle with extra virgin olive oil, and sprinkled liberally with cheese.