Vegan Cauliflower Bolognese

A savory, and rich tomato-based sauce with bits of cauliflower and notes of oregano and basil. An easy and simple pasta dish.

Vegan Cauliflower Bolognese

This isn’t your traditional bolognese sauce.

Who said a bolognese sauce can’t be stuffed with bits of veggies? it adds a perfectly sweet flavor which is balanced with a touch of umami flavor from tamari and nutritional yeast.

In order for this to be the rich, savory tomato sauce that it is, it needs to simmered for 25-30 min. Now, that may seem like a lot (and honestly, it isn’t much considering the usual time to cook spaghetti sauce) but trust me it makes a huge difference. Tomatoes get sweeter and more rich the longer you cook them down, it will also results in a thicker sauce that can coat the noodles better.

Also, highly recommend to top this dish with a bit of chopped basil, flaky sea salt, and freshly ground black pepper.

Vegan Cauliflower Bolognese
Vegan Cauliflower Bolognese

This Vegan Cauliflower Bolognese is…

  • Easy
  • Simple
  • Savory
  • Slightly sweet
  • So flavorful
  • Oh so delicious

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Vegan Cauliflower Bolognese
Vegan Cauliflower Bolognese
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

A savory, and rich tomato-based sauce with bits of cauliflower and notes of oregano and basil. An easy and simple pasta dish.

Course: Main Course
Keyword: butternut squash pasta, cauliflower bolognese, spaghetti, vegan
Author: Taavi Moore
Ingredients
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 carrot, finely diced
  • 1 shallot, finely diced
  • 1 medium head of cauliflower, cut into florets
  • One 28-oz can crushed tomatoes
  • 1 tsp ground coriander
  • 2 tsp dried oregano
  • 1 tbsp nutritional yeast
  • 2 tbsp vegetable broth
  • 3 tsp tamari
  • 1 bay leaf
  • 1 tsp salt
  • Pepper
  • ¼-½ cup pasta water
  • 8 oz. noodles of choice I used spaghetti
  • Fresh basil
Instructions
  1. In a food processor, add cauliflower florets. Blitz until it resembles a chunky rice texture. Set aside.

  2. To a large pot, heat 1 tbsp oil over medium high. Add garlic, carrot, shallot, and a pinch of salt. Cook for 5-6 min. until shallot is soft and translucent. Add riced cauliflower. Cook for an additional 4-5 min. to allow the moisture from the cauliflower to cook off. Pour in canned tomatoes, and add dried herbs, nutritional yeast, vegetable broth, tamari, and bay leaf. Stir to combine. Bring sauce to a low boil, then reduce heat, cover, and let simmer for 25-30 min. until sauce has reduced and thickened.

  3. Boil pasta in salted water, according to package directions. Drain pasta, reserving ½ cup pasta water. Once sauce has reduced, adjust taste with salt and pepper. Stir in ¼-½ cup pasta water, until desired sauce texture. Add drained noodles, and stir to envelop the pasta in the sauce.

  4. Serve with chopped fresh basil, a sprinkle of flaky sea salt, and black pepper.

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