Cauliflower Bolognese

Name: Cauliflower Bolognese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz mushrooms; 1 head cauliflower; ¼ cup extra-virgin olive oil; 4 Tbsp unsalted butter; 1 large onion; 6 cloves garlic; 1 whole chile; 1 Tbsp rosemary; ⅓ cup double-concentrated tomato paste; to taste Kosher salt; 1 lb rigatoni; 2 oz Parmesan; 3 Tbsp parsley; ½ whole lemon

A vegetarian twist on classic Bolognese sauce using cauliflower and mushrooms as the base, creating a rich and hearty pasta dish that's both nutritious and satisfying.

6 servings

1 hr

Published October 4, 2025

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Ingredients

•12 oz mushrooms
•1 head cauliflower
•¼ cup extra-virgin olive oil
•4 Tbsp unsalted butter
•1 large onion
•6 cloves garlic
•1 whole chile
•1 Tbsp rosemary
•⅓ cup double-concentrated tomato paste
•to taste Kosher salt
•1 lb rigatoni
•2 oz Parmesan
•3 Tbsp parsley
•½ whole lemon

Cooking Instructions

1.
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
5 min
2.
Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
10 min
3.
Heat 1/4 cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4-6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6-8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6-8 minutes. Season with salt, then keep warm over low heat.
25 min
4.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.
12 min
5.
Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup Parmesan, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more.
5 min
6.
Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.
3 min

Cooking Instructions

Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.

5 min

Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.

10 min

Heat 1/4 cup oil and 2 Tbsp. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4-6 minutes. Add onion and 2 Tbsp. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6-8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6-8 minutes. Season with salt, then keep warm over low heat.

25 min

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions.

12 min

Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup Parmesan, remaining 2 Tbsp. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more.

5 min

Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.

3 min