In this pasta, cauliflower is the star. And it is delicious!
A bolognese-style sauce with cauliflower and pancetta, served with spicy parmesan breadcrumbs. It’s savory, rich and surprisingly delicious. The cauliflower is chopped into tiny pieces and gives the dish a nice, meaty texture. To finish the sauce, we add some grated parmesan and lots of crispy pancetta. And the breadcrumbs? They’re the icing on the cake! Spicy, super crunchy and hearty.
Why you’ll love this pasta recipe
Part of the appeal comes from sautéing the cauliflower until crisp-tender. Then we add chicken stock and tomatoes. At the end we add just enough pancetta and parmesan for more flavor and body. The result is a rich satisfying dish.
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe tips
- Swap the pancetta: You can easily replace it with salted bacon or ground pork if you prefer.
- Make it vegetarian: Skip the pancetta and use sautéed mushrooms instead—they add great texture and flavor.
- Low-carb option: Use zoodles (zucchini noodles) instead of pasta for a lighter twist.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Other delicious recipes to try:
- Creamy Beef Bolognese with Roasted Peppers
- Kung Pao Cauliflower
- Pasta with sun-dried tomato ricotta pesto
Cauliflower bolognese with pancetta
In this pasta, cauliflower steals the show! A rich, savory bolognese-style sauce with cauliflower and crispy pancetta, topped with spicy Parmesan breadcrumbs. Hearty, flavorful, and packed with irresistible texture.
Ingredients
- 11 ounces pasta
- 1 tbsp olive oil
- 7 ounces pancetta
- 2 tbsp unsalted butter
- 1 cauliflower - chopped
- 4 garlic cloves - minced
- 1 yellow onion - diced
- 1 tsp chili flakes
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 cup chicken broth
- 1 can (14 oz/400 g) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup grated Parmesan
Spicy Parmesan breadcrumbs
- 2 tbsp olive oil
- ½ cup panko
- ¼ tsp salt
- 1 tsp dried sage
- ½ tsp chili flakes
- 2 tbsp grated Parmesan
Instructions
- Get your prep done before you start cooking: Mince the garlic cloves and dice the onion. Cut the cauliflower into thin slices, then chop into tiny equal pieces. You can also use a food processor or a box grater.
- Make the parmesan breadcrumbs. Heat a large pot over medium high, add olive oil and panko. Cook, stirring occasionally until the breadcrumbs are toasted, about 3 minutes. Add salt, sage and chili flakes. Cook for 1 minute. Stir in the parmesan, lower the heat and cook for 1 minute more. Transfer the breadcrumbs onto a plate.
- In the same pot, heat 1 tbsp olive oil over medium-high heat. Add pancetta and cook, stirring occasionally until crispy and browned, about 5 minutes. Remove from pot.
- Add butter. Add half of the cauliflower, sauté for 3 minutes. Add the remaining cauliflower and sauté until slightly browned and crispy-tender, about 5 minutes. Stir in garlic and onion, cook for 5 minutes until fragrant.
- Stir in chili flakes, thyme, sage, paprika, pepper and salt. Pour in chicken broth, crushed tomatoes and tomato paste. Bring to a boil, lower the heat and simmer for about 15 minutes.
- Meanwhile, boil the pasta in a large pot filled with generously salted water, until al dente. Drain, reserving ½ cup cooking water.
- When the sauce is ready, stir in grated parmesan, add pancetta and ¼ cup cooking water. Season with extra black pepper, taste and adjust salt. Toss with pasta.
- Divide among bowls, top with parmesan breadcrumbs. Enjoy!
Video
Nutrition
Calories: 758kcalCarbohydrates: 74gProtein: 24gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 60mgSodium: 1469mgPotassium: 901mgFiber: 7gSugar: 7gVitamin A: 834IUVitamin C: 74mgCalcium: 190mgIron: 3mg
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