Walnut and Cauliflower Bolognese
A plant-based twist on a classic—experiment and make it your own!
Hi! Today we’re making a plant-based walnut and cauliflower bolognese that’s flavorful and perfect for customizing!
The Story Behind the Dish
Have you ever stared into your pantry and fridge, trying to figure out how to turn those last few ingredients into something delicious, especially before a trip? That was me, on a mission to avoid the grocery store and use up every last bit of what I had. The result? A vegan walnut and cauliflower bolognese that also works as a versatile plant-based ground beef substitute. Whether you're using it in pasta, moussaka, chili, or anything else, this recipe was born out of necessity but has since become my go-to for endless customization.
What I love most about this dish is how adaptable it is. Do you use raw or toasted walnuts? Steamed or roasted cauliflower? Do you sauté the onions and garlic until they’re golden and fragrant, or keep them more subtle? It’s all up to you. Plus, if you’re looking for a nut-free option, you can easily swap the walnuts for lentils!
I've enjoyed experimenting with different flavors and methods in this recipe. Fresh herbs like parsley or thyme can totally change the profile, and it’s fun to see how small tweaks make a big impact. It’s been a creative process that keeps evolving with each version.
Recipe Overview
Prep Time: 15–20 minutes (+ soaking time for sun-dried tomatoes and walnuts)
Cooking Time: About 1 hour and 15 minutes
Yields: 6-8 servings
Ingredients:
Olive oil, for sautéing
¼ cup tomato paste
4 cloves garlic, minced
¼ cup sun-dried tomatoes, chopped (soak in water to rehydrate if not packed in oil)
1 can (14.5 oz) diced tomatoes
½ onion, finely diced
2 cups chopped walnuts (or substitute with 2 cups cooked lentils for a nut-free option)
1-2 tablespoons tamari, to taste
1 head cauliflower, chopped into florets
2-3 cups water (adjust for desired consistency)
Salt and pepper, to taste
Optional herbs: Fresh herbs like parsley and basil. You can also add rosemary, oregano, or red pepper flakes.
Optional garnish: Chopped toasted walnuts, fresh herbs, and a final drizzle of olive oil
Directions
Prep the Ingredients:
If your sun-dried tomatoes aren’t packed in oil, rehydrate them by soaking them in warm water for about 30 minutes. Once soft, drain and rinse to reduce any excess salt.
For the walnuts, you have a few options: soak them in water for at least 2 hours (or overnight for extra softness), toast them for a richer flavor, or simply leave them raw if you prefer.
Roast the Cauliflower:
Preheat your oven to 400°F (200°C).
Toss the cauliflower florets with olive oil and arrange them on a baking tray. Roast for about 30 minutes, or until tender and easy to pierce with a fork.
Sauté the Aromatics:
While the cauliflower is roasting, heat a large pot over medium heat. Add about 2 tablespoons of olive oil and sauté the diced onion until soft and translucent, about 6 minutes.
Stir in the minced garlic and cook for another 2 minutes until fragrant. Then, add 1-2 tablespoons of tamari, stirring to combine, and let it cook for another minute.
Caramelize the Tomato Paste:
Add the tomato paste to the pot with a little more olive oil, and sauté it over low to medium heat, stirring constantly. As it cooks, the tomato paste will darken to a deep red. This process should take about 5 minutes, and you'll know it's ready when the paste thickens slightly and develops a caramelized aroma.
Combine and Simmer:
Add the roasted cauliflower, walnuts, and sun-dried tomatoes to the pot. Stir well to coat everything in the tomato paste, allowing the flavors to meld for about 1 minute.
Pour in the canned chopped tomatoes and 2 cups of water. Mix everything together thoroughly.
Simmer the sauce over low heat for about 20 minutes, allowing the walnuts to soften and the flavors to blend together. Adjust the liquid as needed for your preferred consistency—it should resemble bolognese, not too thick or too watery.
Blend:
Use an immersion blender or transfer the mixture to a food processor. Pulse gently — you want the texture to resemble ground beef, so avoid over-blending.
Serve:
Your bolognese is ready to be served over your favorite pasta, zoodles, or as a filling for eggplant lasagna. Finish with any optional garnishes.
Food for Thought
Lately, I’ve been reading Six Seasons: A New Way With Vegetables by Joshua McFadden with Martha Holmberg, and I’m really enjoying it. McFadden’s approach to cooking with vegetables feels refreshing, creative, and insightful. I’ve also been watching Alice Waters’ MasterClass, The Art of Home Cooking, which has inspired me to rethink my own approach to cooking. It’s had me reflecting more deeply on my philosophy around food.
One thing I’ve realized when it comes to home cooking is that recipes are like roadmaps—they give you direction, but you don’t always have to stick to the exact route. Feel free to take detours and make the dish your own! Whether you’re swapping ingredients, adjusting flavors, or trying out new techniques, cooking should be fun and creative. Think of recipes as a starting point, and let your instincts and taste buds guide you!
Take care,
Rebecca