Do not puree cauliflower
Short pulses or a sharp knife produce small pieces. A wet puree roasts less well and loses the desired crumbly texture.
Italian-inspired Recipe
Cauliflower and walnut bolognese with spaghetti
Cauliflower is finely chopped and oven-roasted; nuts are added later. The crumbs are then stirred into a quick tomato sauce.
Total time
45 min
Calories
509 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
A crumbly vegetable and nut sauce for pasta
This dish is a vegan interpretation of bolognese. Small roasted cauliflower pieces and walnuts give the sauce texture. The tomatoes reduce while the vegetables roast. The quantity makes three main meals without an extra cheese topping.
Vegetarian Dinners
Autumn Recipes
Pasta
Vegetables
Recipe
Cauliflower and walnut bolognese with spaghetti
Roasted cauliflower and walnut crumbs in a rich tomato sauce, served with spaghetti and parsley.
Ingredients
3 servings
Method
-
1
Prepare ingredients
Preheat oven to 210 °C conventional top and bottom heat. Finely chop cauliflower with a knife or in batches in a processor to about 3 to 5 mm pieces; do not puree. Chop walnuts similarly finely. Finely dice onion and garlic and roughly break up tomatoes in their juice.
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2
Roast cauliflower and nuts
Mix cauliflower with half the oil and spread thinly on a tray lined with baking paper. Roast on the middle shelf for about 15 minutes, turning once. Mix in walnuts and roast for another 5 minutes. Crumbs should be lightly browned; remove nuts before they burn.
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3
Cook tomato sauce
Meanwhile heat remaining oil in a large pan. Soften onion for 3 minutes over medium heat and briefly add garlic. Add tomatoes with juice, half the salt and pepper and reduce gently over low heat for about 12 minutes.
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4
Cook spaghetti alongside
Bring water to a boil with remaining salt. Cook spaghetti according to the package for about 9 minutes until al dente. Reserve a little cooking water before draining, then drain pasta.
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5
Finish sauce
Stir roasted cauliflower and walnut crumbs into tomato sauce and simmer gently for about 3 minutes. Add a little reserved pasta water if needed. Chop parsley. Serve spaghetti with the chunky sauce and scatter with parsley immediately.
Kitchen know-how
Tips for Cauliflower and walnut bolognese with spaghetti
Add nuts to the tray later
Walnuts brown faster than cauliflower. They are added near the end and need watching while roasting.
Variations
How to adapt this recipe
Replace walnuts with the same quantity of shelled sunflower seeds and likewise add near the end of roasting. Flavour and nutritional values change.
Replace white spaghetti with the same dry amount of egg-free wholegrain spaghetti. Follow package cooking time; fibre and other nutritional values change.
Nutrition per serving
509kcal
56.0 gCarbohydrates
16.5 gProtein
22.6 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cauliflower and walnut bolognese with spaghetti
No. Here the name describes a vegan variation with a crumbly roasted cauliflower and walnut sauce. It is not a traditional meat ragù.
The small chopped pieces are essential to the roasting time and sauce texture. Large florets need longer and produce a different dish.
No. Use dry plain kernels. Finely chop and briefly roast them so they retain some bite in the tomato sauce.
The roasted vegetable and nut crumbs absorb liquid. A little reserved cooking water loosens the sauce without stirring in extra oil.
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