Cauliflower Bolognese from Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals (page 180) by Nik Sharma

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Notes about this recipe

  • bradley_cny53l on March 09, 2026

    Excellent as-is but next time will add some chili flakes

  • christineakiyoshi on February 09, 2026

    Was looking for something a little different. I usually put a lot of garlic and herbs in my sauce so was interested to see if I liked it and I do! I am vegan so left the parm out. Love this use of cauliflower. 4 stars.

  • paisleymonsoon on November 03, 2025

    This was filling and yummy. I liked how the cauliflower gave it thickness. It was surprisingly good for not having any garlic or Italian herbs. The miso and soy sauce gives it a nice umami kick rather than making it taste Asian. Great comfort Italian without feeling like it needs meat.

  • anya_sf on March 20, 2024

    Not remotely like bolognese except the cauliflower is grated into tiny bits (quick to do in the food processor). Despite simmering for over an hour, the sauce retained a fresh flavor I enjoyed - but again, not like bolognese. I did use the whole 1.5 lbs cauliflower, which may have affected the taste. Used dried pappardelle and salted the water more heavily. If I made this again, I would add pancetta to boost the flavor.

  • mlbatt on March 12, 2024

    Chopped the veggies in the food processor to save time, and used dried rigatoni instead of fresh tagliatelle. I wasn't sure at first if we'd enjoy it, but the long cooking brought out some great flavor. I really enjoyed it.

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