Roasted Cauliflower Bolognese Sauce

 

Roasted Cauliflower Bolognese Sauce

One of my favorite plant-based sauces (perfect for vegans) is my Roasted Cauliflower Bolognese, a sauce that surprises even the most devoted meat lovers. The secret is all in the roasting — by caramelizing the cauliflower first, it takes on a rich, nutty flavor and a hearty texture that mimics the mouthfeel of ground meat. Once roasted, I fold the cauliflower into a slow-simmered tomato sauce letting all the flavors meld together. The result is a deeply satisfying, plant-based twist on a classic Italian comfort food — bold, savory, and just as comforting as traditional bolognese, but entirely vegan. Serve over pasta, spiraled zucchini noodles, or spaghetti squash.

1 head cauliflower

2 large carrots

2-3 T olive oil

salt

2 jars of your favorite tomato pasta sauce or use your own homemade marinara.

Optional: Add garlic and/or chopped basil

1. Preheat oven to 425 F.

2. Break up or cut the cauliflower into florets about the size of a golf ball. Place in large bowl and drizzle with olive oil. 

3. Mix thoroughly with your hands so cauliflower is covered. 

4. Lay pieces on a rimmed baking sheet lined with parchment paper. Sprinkle salt over top.

5. Roast for about 30 minutes more or less until the cauliflower is medium browned and caramelized on the bottom.

6. Let cool and then chop up into small pieces to simulate browned ground beef.

7. Dice carrot into small pieces.

8. Pour 4-6 cups of sauce into a large saucepan and add the cauliflower and carrot. Simmer for about 30 minutes, making sure carrots are soft.

9. Serve over pasta or spiraled veggies.

9. Note: Refrigerating sauce overnight allows the flavors to develop even more.