Vegetarian Cauliflower Bolognese Rigatoni

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Vegetarian Cauliflower Bolognese Rigatoni

This easy and delicious vegetarian Bolognese rigatoni features cauliflower as the star ingredient. Inspired by my love of cauliflower—and my dislike of food waste—I created this recipe when I had a head of cauliflower in the fridge that needed to be used. I wanted to incorporate it into a pasta sauce, so I took the classic meat-based Bolognese and replaced the beef with finely chopped cauliflower.

Traditional Bolognese is a hearty, chunky sauce made with ground beef, garlic, herbs, and just enough tomatoes to bring it all together. While my family adores pasta, they’re not exactly cauliflower fans. But let me tell you—they absolutely loved this dish. Cooking cauliflower in Bolognese style creates a rich, flavorful meatless sauce that’s hearty, satisfying, and sure to win over even the pickiest eaters.

It’s not often you find a recipe the whole family loves—but when you do, it’s a win-win. Not only is this dish a family favorite, it’s also a budget-friendly crowd-pleaser. Just add a fresh salad and some crusty Italian bread, and you’ve got a dinner that’s special enough for weekend get-togethers and simple enough for busy weeknights.

This hearty vegetarian sauce is one of my go-to recipes when I want something easy, healthy, and full of flavor—the trifecta of Italian dinner success. I always make it in my cast iron Dutch oven, where the flavors simmer to perfection.

Sometimes, if I want hands free  cooking, I start it on the stove top, and finish it off in a 375 degree oven for one hour. anyway you serve it it serves up delicious. You can double or triple the recipe,  it keeps in your refrigerator up to 4 days, or  you can freeze it up to 3 months for ready made meals.

If you like vegetarian  recipes that are easy to make and taste delicious try my Italian vegetarian minestrone soup or my vegetarian orzo with asparagus and peas.

  • 1 lb. rigatoni

  • 1 head cauliflower, cut into florets

  • 1 cup grated Parmesan cheese

  • 1 onion, chopped

  • 2 carrots, diced

  • 1 cup diced celery

  • 1 tablespoon minced garlic

  • 2 (15 oz.) cans crushed tomatoes

  • 2 cups reserved pasta water

  • 1 tablespoon each chopped fresh Italian parsley, basil, and thyme

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Salt and pepper, to taste

Instructions:

  1. Cook the rigatoni according to package directions. Before draining, reserve 2 cups of the pasta water. Set pasta aside.

  2. In a large, deep sauté pan, heat the olive oil and butter over medium-high heat. Add the onion, garlic, celery, and carrots. Sauté until the vegetables are soft and translucent, about 5–7 minutes.

  3. Add the cauliflower florets to the pan and cook until lightly browned, breaking them up with a wooden spoon as they soften.

  4. Season with salt and pepper to taste. Pour in the crushed tomatoes and reserved pasta water, then stir in the chopped herbs.

  5. Cover and simmer for 30 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.

  6. Stir in the Parmesan cheese. Add the cooked rigatoni and toss well to coat in the sauce.

  7. Serve topped with extra sauce, a generous sprinkle of Parmesan, and fresh parsley

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