Cauliflower and Mushroom Bolognese

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This is another way I share my love for Cauliflower and Italian together!  This is delicious!  Go ahead and give it a try.  Enjoy xo Cindy



  • 1 head cauliflower
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 1 small yellow onion, minced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (28 ounce each) tomato puree
  • 1 can (7 ounce) tomato paste
  • 1 cup low sodium vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper


  1. Slice the cauliflower in half, removing the thick center core from each half. Cut into florets.  Add florets to your food processor. Pulse or use the low setting to achieve a rice shape.  (You may need to do this in batches) Set aside in a bowl.

  2. Heat butter butter and olive oil  to a large Dutch oven or sauce pan or olive oil over medium heat. Add the onions and garlic then cook until soft, about 3-5 minutes. Add the cauliflower and mushrooms and continue to cook; stirring occasionally for about 10 minutes. 

  3. Pour in the tomatoes, tomato paste, broth, thyme, basil, oregano, parsley, red pepper, salt, and pepper. Stir together and use the back of the spoon to press the paste as it dissolves into the mixture. Bring to a light boil then reduce heat to low and cover for about 30  minutes.  This will allow the sauce to thicken

  4. Taste for any additional salt or pepper.  Enjoy...

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