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Vegan Cauliflower Bolognese

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.

Course Main Course
Keyword butternut squash pasta, cauliflower bolognese, spaghetti, vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Taavi Moore


  • 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


  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.