cooking, Recipes

Cauliflower Bolognese That Will Fool Even a Carnivore

Posted by JH-M on

If you’re looking for a meatless meal for a weeknight or a weekend, this is it.
It’s rich, deeply flavorful, and honestly shocking how satisfying it is. My food app literally thought it was real Bolognese — and I’m a true carnivore, so that says a lot.

Soooo good!

You truly can enjoy Bolognese without the meat. This dish is proof.

Originally inspired by Bon Appétit’s Cauliflower Bolognese, I adapted it based on what I had in the house — and wow. Total hit. Second bowl worthy. Third bowl temptation real. The sauce clings to the pasta in that luxurious, silky way that makes every bite feel like a little piece of heaven.

The porcini mushrooms bring that deep, earthy, umami richness that gives the dish its “meaty” backbone, while the cauliflower creates texture that mimics traditional Bolognese beautifully. It’s cozy, comforting, bold, and completely satisfying.

🥦 Cauliflower Bolognese Ingredients

  • 1 cup dried porcini mushrooms, rehydrated in hot water until soft
  • 1 medium head organic cauliflower, cut into florets
  • ¼ cup + 2 Tbsp organic extra-virgin olive oil, plus more for drizzling
  • 4 Tbsp unsalted grass-fed butter, divided
  • 1 large organic onion, finely chopped
  • 6 organic garlic cloves, thinly sliced
  • ½ jalapeño pepper, sliced into rounds
  • 2 extra-large pinches crushed red pepper flakes
  • 1 Tbsp finely chopped rosemary (I ran out and skipped it — still amazing)
  • ⅓ cup double-concentrated organic tomato paste
  • Sea salt
  • 1 lb rigatoni
  • 1 cup finely grated Parmesan, plus more for serving
  • 3 Tbsp finely chopped organic Italian parsley
  • ½ organic lemon

🍝 Instructions

Step 1
Pulse rehydrated mushrooms in a food processor until finely chopped. Transfer to a small bowl and wipe out the processor.

Step 2
Pulse cauliflower in the food processor until pieces resemble grains of rice. Some variation in size is perfect. Work in batches if needed.

Step 3
Heat ¼ cup olive oil and 2 Tbsp butter in a Dutch oven or large heavy pot over medium-high heat.
Add mushrooms and cook, stirring occasionally, until golden brown (4–6 minutes).
Add onion and remaining 2 Tbsp olive oil. Cook until soft and golden (6–8 minutes).
Add garlic, jalapeño, red pepper flakes, and rosemary. Cook until fragrant (about 3 minutes).
Stir in tomato paste and cook until slightly darkened (about 2 minutes).
Add cauliflower and cook until it softens and begins to stick slightly to the bottom of the pot (6–8 minutes).
Season with sea salt and another pinch of red pepper flakes. Cover and keep warm.

Step 4
Cook pasta in salted boiling water until just under al dente (about 1 minute less than package directions).

Step 5
Reserve 1 cup pasta water, then transfer pasta into the sauce pot.
Add Parmesan, remaining 2 Tbsp butter, and reserved pasta water.
Increase heat to medium and cook until sauce clings to pasta (about 3 minutes).
Remove from heat, stir in parsley, zest lemon over the pasta, and toss again.
Taste and adjust seasoning.

Step 6
Divide into bowls. Top with more Parmesan and a drizzle of olive oil.

Why This Recipe Works

This isn’t just “good for a vegetarian meal.”
It’s legitimately delicious, deeply savory, rich, and satisfying. The porcini mushrooms give it that deep umami flavor, while the cauliflower creates the perfect texture. The sauce clings to the pasta beautifully — not watery, not thin, just silky and bold.

I went back for a second bowl. No hesitation. No regrets.

Jacq’s Kitchen Notes 💛

  • Always taste and re-season at the end — that’s where flavor magic happens.
  • Use organic pasta or non-enriched flour pasta. Trust me — once I stopped eating enriched pasta, I never feel bloated anymore. Don’t mess with that enriched garbage.
  • This dish is perfect for:
    • Meatless Mondays
    • Cozy weekends
    • Dinner parties
    • “I want comfort food but don’t want meat” nights

Simple. Easy. Delicious. Flavorful. Satisfying.

Tag me if you make it — I love seeing your creations.
Enjoy. 🤍🍝

Original recipe inspiration: Cauliflower Bolognese — Bon Appétit

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