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Rigatoni noodles with vegan cauliflower bolognese in a white bowl.
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5 from 1 vote

Cauliflower Bolognese

An easy bolognese style sauce made with riced cauliflower, tomatoes, and seasonings. It's healthy, hearty and kid approved. This vegan cauliflower bolognese is perfect for any day of the week.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dips, Dressings, Sauces and Spreads, Main Dish, Pasta
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 299kcal

Ingredients

  • 16 ounces tube shape pasta or pasta of choice (gluten free, if desired)

For the Cauliflower Bolognese

  • 1 small head cauliflower chopped into florets (about 3-4 cups)
  • 2 tablespoons olive oil or ¼ - ½ cup of veggie broth for oil-free
  • 1 yellow onion diced
  • 2 medium carrots diced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt or to taste
  • 1 teaspoon smoked paprika optional
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons gluten-free tamari or liquid aminos or soy sauce
  • 1 tablespoon balsamic vinegar

To serve, optional

Instructions

  • Cook the pasta in well-salted water according to package directions until al dente.
  • Pulse the cauliflower florets in a food processor 4 to 5 times until you have small crumbly pieces. Set aside. (If you have a smaller food processor, you may need to work in batches.)
  • Meanwhile, heat the oil over medium heat in a large, deep skillet. Sauté the onion and carrots for 5 to 6 minutes until the onions are soft and translucent.
  • Add the garlic, tomato paste, Italian seasoning, salt, and smoked paprika. Stir until the tomato pasta is thoroughly mixed in and the spices are fragrant.
  • Add the cauliflower crumbles, crushed tomatoes, tomato sauce, and tamari. Bring to a gentle bubble, decrease the heat to low, and simmer for 10 minutes, stirring occasionally. 
  • Stir in the balsamic vinegar.

To Serve

  • Combine the sauce with the pasta and sprinkle with vegan parmesan and torn basil.

Notes

~ Pulse the cauliflower in a food processor until is resembles a coarse crumbs. Do not over processes.
~ Use already prepped cauliflower rice from the grocery store to cut down on prep time, if you prefer.
~ Let the sauce simmer until thick and bubbly.
~ If the sauce is too thick, add some pasta cooking water, extra tomato sauce, or vegetable broth. Alternately, if the sauce is too thin, simmer it longer with the lid off until some of the liquid evaporates.
~ Serve with a tube shaped pasta, like rigatoni or penne, or wide flat noodles, like tagliatelle or pappardelle, for best results.

Storage/Freezing
For best results, store sauce separately from the pasta.
Leftover sauce can be stored in an air-tight container in the fridge for 4 to 5 days.
You can also freeze it. Cool it completely before transferring to a freezer-safe container or plastic bag. It should keep well for up to 4 months. Thaw in the fridge overnight before reheating.

Nutrition facts calculated based on 16 ounces of wheat based rigatoni pasta and no toppings. Nutrition facts will vary depending on what variety of pasta is used.

Nutrition

Calories: 299kcal | Carbohydrates: 56g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 920mg | Potassium: 603mg | Fiber: 6g | Sugar: 9g