Cauliflower Pasta Sauce

    1 hour 20 min

    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.

    17 people made this

    Serves: 8 

    • 4 tablespoons olive oil
    • 6 large cloves garlic, chopped
    • 1 sweet onion, finely chopped
    • 300g cauliflower, chopped
    • 1 teaspoon dried basil
    • 1/2 teaspoon black pepper
    • 4 (500g) cartons of passata

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes.
    2. Add basil, black pepper and crushed tomatoes; simmer until the sauce is thickened and the flavours have blended, about 30 more minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (18)


    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)