Cauliflower Bolognese Recipe

Makes 4 servings

It is impossible to not fall in love with pasta alla Bolognese, the classic dreamy ragù made from slowly simmered tomatoes and milk served with pasta. This version strays away from the classic dish but in a good way. Grated cauliflower replaces the meat, and miso and soy are new additions to help amplify the umami in the sauce.

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 pound coarsely grated cauliflower
• ¼ cup finely diced white or yellow onion
• 1 small carrot, finely diced
• 1 medium stalk celery, finely diced
• 2  tablespoons white miso
• 1  tablespoon low-sodium soy sauce
• ⅛ teaspoon ground nutmeg
• 1 28-ounce can crushed tomatoes, such as San Marzano
• ½ cup milk, dairy or plant-based such as oat
• 1 teaspoon fine sea salt, plus more to taste
• 1 pound fresh tagliatelle or pappardelle pasta
• ½ cup finely grated Parmesan (use a Microplane or other grater), plus more for garnish

Directions

Courtesy: Chronicle Books

In a large saucepan, warm 2 tablespoons extra-virgin olive oil over high heat. When the oil is hot, add 1 pound coarsely grated cauliflower. Sauté until lightly browned, 4 to 5 minutes. Remove from the heat and transfer to a bowl.

Wipe the saucepan clean and warm 2 tablespoons extra-virgin olive oil over medium heat. Add ¼ cup finely diced white or yellow onion; 1 small carrot, finely diced; and 1 medium stalk celery, finely diced. Sauté until tender, 5 to 6 minutes, stirring often to prevent scorching. Stir in 2 tablespoons white miso, 1 tablespoon low-sodium soy sauce, and ⅛ teaspoon ground nutmeg. Cook until completely combined, with no lumps, 45 seconds to 1 minute. Stir in one 28-ounce can crushed tomatoes, such as San Marzano; ½ cup milk, dairy or plant-based such as oat; and the cooked cauliflower. Turn down the heat to low, cover, and let simmer for 1 hour, stirring occasionally to prevent burning. Taste and season with fine sea salt.

About 20 minutes before the sauce is fully cooked, prepare the pasta. Fill a large saucepan with enough water for the pasta. Stir in 1 teaspoon of fine sea salt. Bring the water to a rolling boil over high heat. Add 1 pound fresh tagliatelle or pappardelle and cook until al dente, per the package instructions.

Transfer the pasta to the Bolognese sauce with a pair of kitchen tongs, reserving 1 cup cooking water. Add ½ cup finely grated Parmesan (use a Microplane or other grater). Fold to coat well. If needed, stir in ¼ cup reserved cooking water to thin out the sauce.

Transfer to a large serving dish and garnish with 2 to 3 tablespoons grated Parmesan (use a Microplane or other grater). Serve warm. Store leftovers in an airtight container in the refrigerator for up to four days.

Note: In a classic meat-based ragù, the meat is first cooked in milk and then in the tomatoes. Because we’re using cauliflower here, those two steps can be combined.