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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!
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.
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.
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.
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.
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
Servings: 6
Calories Per Serving: 459 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 large head cauliflower, finely chopped (about 5 cups chopped)
- 3 tablespoons plus 1/4 cup extra virgin olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon fennel seeds, crushed
- 1 pinch each kosher salt and black pepper
- 4 cloves garlic, finely chopped or grated
- 2 teaspoons fish sauce or soy sauce (optional)
- 2 shallots, chopped
- 1 Fresno chile pepper, seeded and sliced
- 1/2 cup tomato paste
- 3/4 cup basil pesto, homemade or store-bought
- 1 pound pasta, any cut
- 3 tablespoons salted butter
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, roughly chopped
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!
this has become a weeknight staple and it is so simple yet so delicious! we prefer this over meat bolognese nowadays!
Hi Miriam,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
This just explodes with flavor. Love it.
Hi Teresa,
Perfect!! Thanks so much for making this dish and sharing your comment, so glad it was a hit! Have a great weekend:)
Such a delicious and comforting version of bolognese! I made it with bucatini and it came together so easily (especially compared to regular bolognese). This vegetarian loved it and my Sicilian father did too!
Hey Nicolette,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
Amazing! I got a link to this recipe from my friend and since then I cook it every week. Even my husband, who would never thought about eating Bolognese without a meat, loves it. Thank you a lot for it!
Hey there,
Awesome!! Thanks so much for making this recipe and sharing your review! Love to hear that it was enjoyed! Happy Sunday!🎄
This recipe is pure perfection. 10/10 recommend. I have made this multiple times and am never disappointed! i use banza chick pea pasta and it is delicious!
Hi Monika,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
Another HBH hit! Was craving bolognese but couldn’t muster the patience to spend 3+ hours braising the meats. This had the depth of flavor, meatiness, and texture to rival any traditional bolognese without any of the heaviness. A must-try for meat lovers and vegetarians alike.
For those who are concerned about timing, I prepped all ingredients and did steps 1-3 all at once. That way, your pasta, and tomato base are ready when the cauliflower comes out of the oven.
Hi Emily,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
I made this last week and it is by far the best recipe I have ever made and eaten! I love bolognese but hate the heaviness that comes with using ground meat. I’ve been making a lentil bolognese for the longest time, but this cauliflower recipe has now jumped to the top of my list. Delicious!
Hey there,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
We made this the other night and flopped all the directions and only sub for gluten free pasta. It was such a hit. I passed this recipe along to all my friends since it was really a unique way to enjoy a vegetarian dish! Loved…
Hey Lora,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
Tieghan this recipe is super tasty as are plenty more on your site. This cauliflower bolognese has been a hit with my family members, my daughter in law doesn’t eat fish sauce but unknown to her had some and thoroughly enjoyed it. My daughter’s boyfriend doesn’t like cauliflower but loved this. Win win!!
Hey there,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
Tried this one tonight and loved it! Honestly do not miss the meat!
Hi Amy,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
Family favorite. My kids eat it, includes vegetables and it tastes delicious. Thanks Tiegan!
Hey Ellen,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Wow, so meaty yet there is no meat, will make again without a doubt. Now to hunt down some more cauliflower recipes.
Hey Jeff,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
Made this for the family tonight for the first time and my wife and kids loved it. Sooo good !
Hey there,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
I’m a vegetarian who has been missing this type of hearty pasta from my childhood! But this version is sooooo much tastier!
I will say, the only downside is that it takes more steps and time that the order recipes I’ve tried.
Hey Sasha,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Made this last night as I had half a cauliflower to use up and I was so impressed by the texture and flavor!! My daughter (10) really liked this and she is typically very picky *sigh*. Definitely adding this into our rotation. Thank you!!
Hey Ellen,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan