To make the bolognese, warm 2 tablespoons of the oil in a wok or large pot over medium-high heat, and sauté the onions and garlic with a pinch of salt for about 5 minutes until soft and translucent.

Transfer half of the onion and garlic mixture to your KitchenAid blender, and add 1 teaspoon of the salt, vegetable broth, canned tomatoes, sun-dried tomatoes, basil, thyme, oregano, maple syrup, and red pepper flakes and blast on high for 30 to 60 seconds until the sun-dried tomatoes are pulverized.

Throw the cauliflower into a food processor fitted with the S blade, and pulse until you have very tiny pieces just larger than rice (the size of ground beef).

Turn on the pot with remaining half of the onion and garlic mixture to medium-high heat. Add the ground cauliflower to the pot, and sauté for about 10 minutes with the remaining tablespoon of oil until just softened. Add the mushrooms, and sauté for about 5 minutes until just softened.

In a small bowl, mix the tomato paste, balsamic vinegar, and mustard together until well combined and add this mixture to the cauliflower mushroom mixture until well combined and evenly coated.

Add the tomato sauce and simmer, uncovered, for about 20 minutes, until the sauce has thickened and slightly reduced, and the flavors have meshed. 

Cook the pasta according to the packet instructions or spiralize the zucchini noodles. 

Serve pasta topped with bolognese sauce, and garnish with chopped parsley.