Filling and nutritious, great for vegetarians or to serve with your favourite pasta on meatless Mondays! You can also use it for lasagne - it's a lot cheaper than buying mince.
I made this to accompany left-over roast chicken mid-week, as I wanted a veg dish with a bit of moisture but without the calories of cauliflower cheese. I used a whole cauli but only one carton of passata which was just right as a side dish. It worked very well and makes a nice change from cauliflower cheese. - 31 Jan 2017
Well I really enjoyed this in the end. It was tasty! However I'd just like to warn other makers that I cooked this for 4 people and I used a whole onion and a whole cauliflower and it was still a small portion. We do not eat large portions normally so I feel I have to stress this. I also added 2 tsps of dried basil otherwise it would have been too bland. In the end though it was really nice! - 19 Aug 2015
We often have a vegetarian meal a few nights a week, and I wanted to do something different with my cauliflower. I will make this again-I did however use bought pasta sauce with Italian seasoning. I then tossed the sauce with cooked rigatoni pasta, transferred into a serving dish. I mixed a cup of shredded Italian blend cheese with 3/4 cup of sour cream, spread it over the top and grilled until brown and bubbling. A yummy hearty meal. Thanks. - 24 Nov 2010 (Review from Allrecipes US | Canada)