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This hearty Roasted Cauliflower Bolognese is the kind of cozy winter recipe we all need right now. Fresh pasta tossed with spicy cauliflower in a tomato pesto Bolognese that’s creamy and so delicious! The secret to this vegetarian Bolognese sauce? It’s seasoned-up with roasted cauliflower “meat”. The cauliflower has the best flavor, and roasting it in the oven gives it the PERFECT texture. Everyone LOVES a GOOD tomato Bolognese sauce, it’s delicious and it looks pretty on any table. Fancy enough for the weekend, but easy enough to make any night of the week. And most importantly, so delicious!

overhead photo of Roasted Cauliflower Bolognese

It’s pasta Bolognese…just minus the meat and plus a whole lot of delicious seasoned-up roasted cauliflower. Not traditional, but SO GOOD.

My brothers are 100% rolling their eyes at this pasta. They love a Bolognese sauce, but a Bolognese sauce minus the meat. Man, the look on their faces. So much disappointment…

They don’t know what they’re missing out on. Every last twirl of this vegetarian pasta Bolognese is delicious. My secret is to roast the cauliflower. Oven roasting the cauliflower gives it so much flavor, plus that perfect crisp, yet tender texture. It’s so delicious.

prep photo of Roasted Cauliflower Bolognese

Here’s the story.

Honestly, this one came to be in an interesting way. I set out to make a white sauce pasta and by the end of the day, I had this. My hang up on the white sauce pasta was simple. With Valentines Day on Sunday I was getting hung up on the fact that white pasta just didn’t feel right for v-day. Sure it still would have been delicious, but something red felt like the better route.

So, I went back and forth on ideas. I started to make another pasta and then about five minutes in, I changed course again and started in on this. The idea kind of just flew into my head. I wanted to make a hearty Bolognese sauce, but I had zero meat on hand. I also really, really wanted to use up the heads of cauliflower I had in my fridge.

So, I put the two ambitions together and came up with this. A perfect, hearty vegetarian cauliflower pasta Bolognese. I don’t understand how my brain works, but I’m pretty excited it thought this one up.

overhead close up photo of Roasted Cauliflower Bolognese

Now, onto the process.

Start with the cauliflower…which is the heart of this recipe.

I wanted the cauliflower to have just the right texture. Often times when cauliflower is stirred into a sauce I find that it tends to be soggy and flavorless. So I really wanted to avoid that. The key? Oven roasting the cauliflower with lots of garlic and spices. By the time it comes out of the oven, it’s extra crispy with just the right amount of char and so much flavor.

It holds up perfectly in this sauce creating a “meaty” texture and even better flavor. My secret ingredient? A splash of fish sauce, which is optional, but it adds an umami, meaty flavor.

While the cauliflower is roasting, start in on the tomato sauce. You want to slowly caramelize the garlic in olive oil to really infuse flavor into a recipe, especially within an Italian-style red sauce. Once the garlic is extra fragrant and turns golden, I like to stir in the tomato paste and chili flakes. Then cook those for a bit to help intensify the flavors in the sauce.

Once that’s cooked for a bit, stir in the basil pesto. Then let the sauce simmer while you boil the pasta.

For the pasta, I used a fresh cut tagliatelle pasta. But use any cut of pasta you love or have on hand. You’ll want to first boil off the pasta, then just before draining, reserve some of the pasta cooking water. This step is so important, so be sure to not dump the water before reserving a cup. The pasta water is used to finish the sauce

Once the pasta is cooked, toss it with the sauce and that pasta water. Add the cauliflower and some butter and toss until the sauce is very creamy. Stir in the parmesan and basil. Immediately the heat from the pasta intensifies the smell of the basil…leaving you with nothing but excitement for dinner and a kitchen that smells amazing.

overhead photo of Roasted Cauliflower Bolognese

And trust me, you should be excited. Every bowl of this pasta is rich, creamy, just oh so slightly spicy, with a subtle pesto touch, and just the right amount of butter and cheese.

It’s is so very good. Like roll your eyes back, go for that second bowl, and finish the pasta all in one sitting GOOD…yum!

Perfect dinner to serve this Sunday for Valentine’s Day…whether you’re celebrating or not. It’s a little different, but so, so good.

The cauliflower is a game-changer. The flavor is intense, but the texture and seasoning are spot-on. It adds a saltiness that keeps everyone coming back for another bowl. Just add a little side salad, and maybe even some bread, and you’ll have a perfectly delicious meal.

overhead photo of Roasted Cauliflower Bolognese

Looking for more Valentine’s Day dinners? Here are a few to try:

Creamy Roasted Red Pepper Tortellini

Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs

Brown Butter Lobster Ravioli with Tomato Cream Sauce

Lastly, if you make this Roasted Cauliflower Bolognese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Roasted Cauliflower Bolognese

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 497 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 3 tablespoons olive oil, paprika, oregano, fennel seeds, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Add the 2 cloves garlic and fish sauce. Roast another 10 minutes, until charred.
    2. Heat 1/4 cup olive oil in a large skillet over medium-low heat. When the oil shimmers, add the shallot, Fresno, and garlic. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, cook 4-5 minutes until thickened. Stir in 1/3 cup water, cook another 2 minutes. Stir in the pesto. Season with salt and pepper. Keep warm over low heat.
    3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
    4. To the sauce, add the pasta, cauliflower, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the Parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
    5. Divide the pasta among plates and top with basil and cheese. Enjoy!

overhead horizontal photo of Roasted Cauliflower Bolognese

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Comments

    1. Hey Hannah,
      Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  1. 5 stars
    This recipe was delicious!!! The cauliflower ends up tasting very meaty, and I added my veggies to thicken up the sauce more and it was so yummy and filling! This is going in my rotation! Thank you!

    1. Hey Brenda,
      Wonderful! Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great weekend:) xTieghan

  2. Hi, quick question, do you think I can use a food processor to cut the cauliflower? Or would that make it too small? I’ve made this already and loved it but just recently bought a food processor. Thanks!

    1. Hey Amanda,
      If you just do a quick rough chop I think that would be totally fine! I hope this recipe turns out amazing for you, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Ummm… wow. This was amazingly delicious. I didn’t add all the butter- maybe half. My entire family, including a picky two year old and a self-proclaimed 9 year old cauliflower hater, devoured this. SO good and surprisingly meaty!

    1. Hey Katie,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

    1. Hey there,
      Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  4. 4 stars
    I made this recipe and dear god was it delicious. Just a heads up though, assuming you’re using Olivieri store-bought basil pesto, this recipe has a pretty intense 50g of fat per serving. By comparison, 3 McDoubles have 51g of fat.

    1. Hey there,
      Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  5. 5 stars
    Absolutely delicious! I made this for my meat eating family tonight and everyone loved it. The depth of the flavours was awesome! You always knock it out of the park with your vegetarian pasta dishes!

    1. Hey Maddie,
      Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan

  6. 5 stars
    This recipe is delicious! Made vegan modifications and my family loved it! Thank you for the recipe it is def going to be a staple in our household!

  7. 5 stars
    I was skeptical…. and now I’m a believer! When I first saw the recipe with cauliflower I was like —- no wayyyy can it be as good as the real deal. Boy, was I wrong. Don’t doubt the fish sauce – it makes it!!!! I’m so glad I took the plunge and made this. I brought some to work the next day and dazzled my teammates. Don’t think – just make it!

  8. 5 stars
    This was so good that even the men in my house who complain over any dish that lacks meat loved it, I wish I had doubled the recipe! I didn’t have fennel and used serrano instead of fresno chile pepper and it was so so good. The seasonings and fish sauce for the cauliflower lended the dish the saltiness and umami that you would get from meat, it was so perfect. Thank you for this recipe, I’m adding it to my rotation!

    1. Hey Aryan,
      Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan

  9. 4 stars
    Made this recipe for a dad who is super against meat alternatives but LOVES pasta. Let’s just say it was a hit—he hasn’t stopped talking about it! I was pretty generous with the spices/herbs on the cauliflower and it came out perfect. Definitely recommend sticking with the fish sauce. A very yummy meal!

    1. Hey Sammie,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

    1. Hey Bianka,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  10. I made this for dinner tonight and it was fantastic. Would definitely recommend it. The only thing I would add is I would substitute i/3 cup of wine for the 1/3 cup of water. Tieghan, you are amazing. I’ve made so many of your recipes and they are ALL delicious. Thank you!!

  11. 5 stars
    Just made this tonight, it was delicious! A beautiful concentrated tomato and pesto sauce, and the cauliflower with oregano and fennel seeds was a major win! I can’t stand anything smoked so subbed the smoked paprika for cayenne, and it was beautiful and subtly spicy. My other half in particular loved it! Will be making this on repeat, thanks x

  12. 5 stars
    This is one of my favorite recipes you’ve done and in general! The sauce is so flavorful and the cauliflower goes great in this dish! I added ground turkey to it and it was a great addition. Just needed a little more pasta water to thin the sauce out but it worked great. Thank you! Will definitely be making this many times over!

    1. Hey Lauren,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

  13. 5 stars
    Fantastic dish would really recommend as a substitute for meat whether you’re veggie or trying to cut down. We debated if it’s actually even more delicious than a beef bolognaise!

    1. Hey Rachael,
      Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan

  14. 5 stars
    Delicious meal and made 3 times now but without the butter…… Makes great left overs for a lighter lunch

    1. Hey Vivienne,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  15. Looks amazing! In step two, you write: “When the oil shimmers, add the shallot, Fresno, and garlic.” By “Fresno” did you mean “Pesto”?

    1. Hey Sarah,
      Sorry for the confusion, I mean Fresno pepper:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. 4 stars
    Love this and made some changes since so didn’t have a shallot—->onion and my store didn’t have a Fresno pepper so I went Aniheim and finally sausage ravioli Instead of noodles.

    1. Hey Chanel,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  17. Is there a way to make this without the Pesto? What could i sub it with?

    Also, your recipes are amazing! Have never failed once 😍

    1. Hey Sara,
      You could skip the pesto and use extra tomato paste or sauce. I hope you love the recipe, let me know how it turns out! xTieghan

  18. 4 stars
    Delish and so hearty with added red lentils. They blend into the sauce and give some extra protein and texture. Love the vegetarian recipes! Pls keep em coming 🙂

    1. Hey Ash,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  19. 5 stars
    Made this for my family tonight.. Swapped the fennel seed for a little bit of garlic powder. It was a huge hit! Thanks for sharing!

    1. Hey Lauren,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  20. I liked the idea of this but wanted to make something closer to traditional bolognese. So I followed the method for roasting the cauliflower, even the fish sauce (I’m wondering if Worcestershire would also work) but cooked a traditional bolognese minus the meat, starting with soffritto, then using wine, then tomato puree, and then milk near the end. All in all, about two hours of cooking. After that, added cauliflower and pasta. Came out great!

    1. Hey Spike,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  21. 5 stars
    This was AMAZING!!! I could not believe how delicious this was! My husband called it a carb salad haha! I loved the use of cauliflower, but I was wondering what would differ in the process to use meat instead? I’ve looked at your other bolognese recipes that use meat and they’re not quite the same as this recipe, which is just fantastic. What would you recommend to do if wanted to use ground pork? Again, SO TASTY!

    1. Hey Brianna,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! I would just follow one of my meat recipes:) Have a fantastic weekend! xTieghan

  22. 5 stars
    I made this and it’s fabulous!! Going to make again and want to double the recipe so have plenty for everyone. Will this freeze well if I have leftovers?

    1. Hey Melanie,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Sure, you could totally freeze it. Have a fantastic weekend! xTieghan

  23. 5 stars
    Hate cauliflower – LOVE this recipe! Now I can eat healthy cauliflower in an awesome dish. Seriously, cannot believe how awesome this tastes!

  24. 5 stars
    Very tasty! A little rich, but that is not a complaint in this house… just a note. A really nice and complex layering of flavor. We used Gigli Toscani pasta. Did not have the fresno hot pepper, so added hot pepper flakes with the crushed garlic. Did not have as much pesto as called for in the recipe, but it still tasted lovely. Great recipe, thank you!

  25. 5 stars
    Wow!!!!!!!!! This is SUCH a great recipe! How did you ever think of it? Thank you! I booked marked it some time ago, thinking I would eventually make it, and tonight was the night! Really wonderful ~~~~

  26. 5 stars
    Loved this! It was easy to make and very satisfying. I didn’t have fennel so I skipped that ingredient and it still turned out great 😋

  27. Wow! Is this ever delicious! My 6 year old couldn’t get enough of it! Thank you for creating a healthy take on the original! Love your recipes!

  28. Great flavors, but the entire pound of pasta is too much. I used just a touch more than half of the pasta so the sauce did not “get lost”. Also, I sautéed the garlic with the shallots & chilies and deglazed with the soy sauce rather than roast them with the cauliflower. Great flavors!

  29. 5 stars
    One of the best pasta dishes I’ve made in a while. We definitely did not miss the meat! It was very easy and delicious!

  30. 5 stars
    This was seriously one of the best things I’ve made lately! We definitely did not miss the meat in the dish. I’ll definitely make again!

  31. 5 stars
    Fantastic recipe! My vegetarian husband loved it and my meat eater 12 year old daughter asked if there was meat in it “because it sure tastes like it.” Big hit all around.

  32. LOVE this recipe!! I’m writing this review as I’m devouring it. Delicious! Thanks for a good vegetarian pasta dish!

  33. 5 stars
    SO SO GOOD. Even my rather picky 2-year old liked it! Highly recommend. Did not have any pesto on hand but was still very tasty. One to put on rotation 🙂

  34. 4 stars
    My husband and I made this on Ash Wednesday for a meatless meal. We really enjoyed it!
    In hindsight, I wish I hadn’t used as much fish sauce as it called for, and might reduce to just a dash. Personal preference tho. Otherwise, this was great and very easy to make!

  35. 5 stars
    Just made this and it’s all already gone! Soo good. All the flavors together taste delicious and the recipe is straightforward ! Will definitely make it again and again! A+ !

  36. 5 stars
    I generally make at least 3 HBH recipes a week, and I honestly think this is the best one I’ve ever had. THIS. SAUCE. IS. INCREDIBLE. I could eat it by itself, I swear. I made this with pappardelle noodles and I was so pumped about the sauce I didn’t even add the cheese or butter at the end, ha! Thank you so much for this recipe, Tieghan. I’m a vegetarian and appreciate not only your amount of vegetarian recipes, but they are always so delicious. This one is definitely going into standard rotation!

  37. 5 stars
    SO GOOD!!! I felt like a real chef as the yummy smells filled up the house as I prepared this meal. I was even excited to eat the leftovers for lunch. Thank you!!!

  38. 5 stars
    I wish I could post my beautiful photo of this delicious meal! It was beyond expectation. A large Deruta Italian bowl is a beautiful presentation for a heartwarming, “let’s invite friends” dish! I recently went plant-based which creates a bit of anxiety about what to serve, even if we are socially “quiet”, but this recipe is so easy to adapt. My husband and I loved it (he couldn’t believe there was no meat- something about the rich mix of ingredients). Only question now is who is the lucky (super careful!) couple to come for dinner next week! This will remain a favorite!

  39. 5 stars
    I had a head of cauliflower to use up. This was a great recipe. I omitted fennel and the pepper (just didn’t have them). I told friends about how great this was. My husband even liked it as a veggie meal. Thumbs up to this one!

  40. 5 stars
    I made this last night and it was delicious! I left out the fish sauce because I didn’t have any and used a poblano pepper since the store was out of Fresno peppers. Still, incredibly flavorful and great textures!

  41. 5 stars
    Soooo delish. Husband not a fan of cauliflower and didn’t even know that is what he was licking his lips over! Lol! I replaced fish sauce w minced anchovies, 2 to be exact, and a shot of soy sauce. Also used authentic Italian chili paste instead of the chili. This recipe is worth the effort!!! Yummmm.

  42. 5 stars
    I had a large head of cauliflower to use up in the garden, so this recipe was perfect timing! It was delicious! I have six boys, and all but one (who is four…and very anti-dinner anyway) ate it up! My pickiest older boy went back for seconds, and that is how I know a recipe is a keeper. This was an excellent way to eat more veggies 🙂

  43. 5 stars
    Loved it! One addition I think helps is a little white wine, 1/4 cup, to deglaze cauliflower pan after roasting.

  44. 5 stars
    Made this for my husband’s bday last night. It was delicious, thank you!!! I tossed in some frozen peas and corn too to up to vegetable content and was awesome. We aren’t even vegetarian. 🙂

  45. 5 stars
    This recipe was amazing! The instructions were very easy to follow. We just started a two-week experiment with an all plant based diet (why not in the middle of winter during a snowstorm..?) and thus was the perfect first meal! I used plant based butter, a pesto without Parmesan and a splash of coconut aminos to keep it all veg and the flavors were just perfect. Would definitely make again and again!

  46. 5 stars
    The best veggie bolognese ever!!! I couldn’t believe how this worked so well and all the flavours balance perfectly! I am adding this to my list of favourites for sure. Try it now!

  47. This recipe was incredible! I did not have a Fresno pepper, but I did have a habanero pepper. I loved the extra heat! Thanks for this yummy creation!

    1. Hey Alison,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  48. 5 stars
    I can’t believe the depth of flavour for something that came together so easily. It was truly delicious. I’m obsessed with your site lately and have yet to find anything I don’t love. ❤
    Also, appreciate the quick response to my previous question.

    1. Hey Nevena,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  49. 5 stars
    Holy moly!!! This was delicious! I also had a head of cauliflower that needed using and this did not disappoint! I am trying to cut down on my meat consumption and I didn’t even miss it. If I had more energy I would have tried to work the mushrooms I had in my fridge in there too! Next time!

    1. Hey Megan,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

    1. Hey Jean,
      So the recipe calls for 4 cloves of garlic, you are going to use 2 cloves in step 1 and 2 cloves in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. 5 stars
    This was absolutely delicious. We added shrimp as well but it was probably one of my favorite recipes I have tried of yours! Thanks.

    1. Hey there,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  51. Wow! My daughter and I made this recipe for a girls night in and boy was it good. So much flavor…To me it even tastes better without the meat. Thank you for sharing your recipes. We’ve been have lots of fun trying different ones.

    1. Hey Kate,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  52. Made this tonight and it was amazing. It also made a lot so there are lots of leftovers for the two of us. Will 100% make this again and again!

    1. Hey Marta,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  53. 5 stars
    I love waking up, seeing your posts, and making whatever you tell me for dinner. Of course, I had all the ingredients, I love a veggie alternative to a wonderful dish (with no protests). Thank you. It was amazing!

    1. Hey Cathy,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  54. I am trying this tonight. I’m very excited. I’m obsessed with your recipes and I’m so happy to see that you’re including more veggie centric ones!

    1. Hey Jocelyn,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

    1. Hey Cathleen,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  55. I made this tonight and it was certainly a big hit!! I’m veggie but my husband thought thought the cauliflower in the pasta could easily be mistaken for meat. He does eat meat so that’s interesting.
    Thanks for the great recipe. The only change I made was to blitz the cooked sauce in my liquidiser before adding the pesto and cauliflower. I had sliced my onions a bit too big so wanted the sauce smoother.
    It’s my first half baked harvest attempt and was a big hit – thank you 😊

    1. Hey Belinda,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  56. 5 stars
    My friend sent me this recipe bc I am always on the lookout for HBH vegetarian recipes. Made this evening and LOVED. It’s super easy and the perfect amount of tomatoey-pestoey-creamy. Feels comforting but still fresh. Love the fennel and butter flavors. Will def keep in my back pocket.

    1. Hey Emily,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  57. 5 stars
    Holy WHAATTTT I am sitting here eating this for lunch and had to get on and write a review immediately because this dish is ridiculous. It is creamy and slurpable and SO GOOD. We are vegan so I just made the vegan mods to this dish, plus threw in some extra veg when sauteeing because it’s fridge clean out day here. The cauliflower has such a smoky depth and when added to the sauce, it seriously amps up the flavor. Pappardelle was the pasta I used and I would absolutely make it with that cut again. Another FANTASTIC recipe, Tieghan!!

    1. Hey Emily,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  58. Good Morning.
    Of course i had to adapt to our food needs.
    I roasted the cauliflower and garlic….It smelled divine
    Since i cannot have Tomatoes I made Mac and Cheese using smoked Gouda..and folded in the Roasted Cauliflower and garlic.
    Made good ol Fruited Jello and pickled cukes and onions. We both ate more than we should have of the Cauli and M&C..but on a cold snowy night it was so good. Thanks, T 🙂

    1. Hey there,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  59. This looks so good, I’m making it this weekend. Question- I hate the licorice flavor of fennel, should I substitute (what?) Or just omit?
    Thanks for all your amazing recipes!!

    1. Hey Nevena,
      You can just omit the fennel:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  60. 5 stars
    Great dish, an excellent way to have cauliflower! I was missing a couple of ingredients (shallots, fennel, chili) but decided to go for it anyway. Very tasty, will make it again, next time with the missing bits.

    1. Hey Antonio,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  61. Wow! You are SOOOOO creative. You just amaze me. I love cauliflower and bolognese. Definitely adding this to my long list of HGH recipes to make. THANK YOU!

    1. Hey Traci,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  62. “I don’t understand how my brain works, but I’m pretty excited it thought this one up.”

    Haha, I’m excited, too! Thanks for sharing the behind-the-scenes of your creative processes; it gives me a sense of endless potential and inspiration.

  63. I love the sounds of this recipe and will be making very soon! I had to laugh out loud when you talked about your brothers response to ‘cauliflower’ bolognese. I get the same response from my brothers, husband and dad when I try to make anything healthy! It is better to not tell them and to let them enjoy the surprise. Thanks for another great recipe, Tieghan!

    1. Hey Lynne,
      Lol those boys, always gotta have their meat! I hope you love this recipe:) Let me know how it turns out! xTieghan

  64. I am beyond excited about this dish! It looks amazing and I have been searching for some good vegetarian pasta dishes that will satisfy both my meat-loving husband and my vegetarian daughter…this looks like the ticket!! Can’t wait to try it!!

  65. so for the cream? in your write up is says…
    …”Once that’s cooked for a bit, stir in the basil pesto and a touch of cream….”
    …but I don’t see it in the list of ingredients – is it optional?

    1. Hey Mary Ellen,
      Sorry for the confusion, the recipe has been fixed, there is no cream in this dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan