Pioneer Woman Cauliflower Bolognese Recipe

This Pioneer Woman Cauliflower Bolognese recipe is a hearty and flavorful recipe, which is made with cauliflower and red lentils. It’s a healthy twist on the classic, ready in about 1 hour and 15 minutes.

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Pioneer Woman Cauliflower Bolognese Ingredients

1 small head of cauliflower
2 tablespoons butter (or olive oil for vegan)
1 cup chopped yellow onions
3 cloves garlic, minced
2 (28 oz) cans whole plum tomatoes in thick puree
1/2 cup red lentils
3 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon minced fresh thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash of crushed red pepper
Kosher salt and black pepper, to taste
1 lb spaghetti or other pasta (can use gluten-free pasta, zoodles, or spaghetti squash)
Chopped fresh basil and grated Parmesan cheese, for serving (omit cheese for vegan)

How To Make Pioneer Woman Cauliflower Bolognese

Prep the Cauliflower: Slice the cauliflower in half, remove the thick core, and cut it into large chunks. Use a food processor to break it down into small, crumbly pieces. If you don’t have a food processor, you can also finely chop the cauliflower with a knife.
Sauté Aromatics: In a large pot or Dutch oven, heat the butter or olive oil over low heat. Add the onions and cook until soft, which should take about 3-5 minutes.
Brown the Cauliflower: Add the processed cauliflower to the pot. Increase the heat to medium and cook, stirring occasionally, until it turns golden brown, about 10-12 minutes. Add the minced garlic and cook for 30 seconds more until fragrant.
Combine Sauce Ingredients: Pour in the tomatoes, red lentils, balsamic vinegar, sugar, thyme, basil, oregano, crushed red pepper, salt, and pepper. Stir everything together until well combined.
Simmer the Sauce: Cover the pot and bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and let it simmer for 30 minutes with the lid on.
Thicken and Finish: Remove the lid and continue to simmer for another 15 minutes. This allows the sauce to thicken and the flavors to concentrate as the cauliflower softens and the lentils break down. Adjust seasoning if needed.
Cook Pasta and Serve: While the sauce is in its final simmer, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions. Serve the hot pasta topped with the cauliflower bolognese sauce, and garnish with fresh basil and Parmesan cheese if desired.

Pioneer Woman Cauliflower Bolognese Recipe

Recipe Tips

How to get the best texture? For a texture that most resembles ground meat, use a food processor to get the cauliflower into fine, even crumbles. This helps it cook evenly and absorb the sauce.
Can I make this recipe vegan? Absolutely. Simply use a quality olive oil instead of butter and either omit the Parmesan cheese garnish or use a plant-based alternative.
What if I don’t have a food processor? You can finely chop the cauliflower with a large chef’s knife. It will take more time, but the goal is to get the pieces as small and uniform as possible.
Why is my sauce not thick enough? Don’t skip the final 15-minute simmer with the lid off. This step is crucial for allowing excess water to evaporate, which thickens the sauce to the perfect consistency.

What To Serve With Cauliflower Bolognese

This hearty sauce is a meal in itself, but it pairs wonderfully with a few simple sides.

Crusty garlic bread for dipping
A simple green salad with a light vinaigrette
Steamed or roasted green beans

How To Store Cauliflower Bolognese

Refrigerate: Store leftover sauce in an airtight container in the refrigerator for up to 4-5 days. The flavors will continue to meld and can be even better the next day.
Freeze: This sauce freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Cauliflower Bolognese Nutrition Facts

Calories: 328 kcal
Carbohydrates: 55g
Protein: 15g
Fat: 7g
Fiber: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different type of lentil?

Red lentils are best because they break down and help thicken the sauce. Brown or green lentils will work, but they hold their shape more, which will result in a different final texture.

Is this recipe gluten-free?

The sauce itself is naturally gluten-free. To keep the entire meal gluten-free, simply serve it over your favorite gluten-free pasta, zucchini noodles, or spaghetti squash.

How can I add more protein to this dish?

While the lentils add a good amount of protein, you could stir in a can of rinsed chickpeas or white beans during the last 15 minutes of simmering for an extra boost.

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