Walnut Cauliflower Bolognese with Zucchini Pasta

bowls of zucchini noodles in bowl with meatless walnut bolognese

5 from 4 reviews

Bolognese! You must make this Meatless Cauliflower Walnut Bolognese with Zucchini Pasta for your next plant-based meal. We’re replacing the meat with walnuts in this case and the result is epic. This meal is gluten-free, vegan-friendly and paleo-friendly!



  • 1/2 medium-large head cauliflower, chopped (about 3 cups)
  • 1 1/2 cups walnuts
  • 1 tsp oregano
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 TBSP olive oil
  • 1/2 medium yellow onion diced
  • 3 cloves fresh garlic minced
  • 1 cup grated or finely shredded carrots (I used about 3 medium carrots and food processor shredded)
  • 24oz favorite marinara sauce (I used tomato & basil)
  • 4 medium zucchinis
  • 1/2 cup shredded parmesan or 1/3 cup nutritional yeast


  1. Preheat oven to 375ºF and grease large baking sheet or line with parchment paper; set aside.
  2. Place chopped cauliflower, walnuts, spices, salt and pepper in bowl of food processor; pulse until cauliflower and walnuts have broken down into small pieces. Transfer to baking sheet and bake for 25-30 minutes, giving the mixture a stir halfway through baking time. Remove from oven once finished and let cool on sheet. *Option to reserve half cup for cheese topping*
  3. Meanwhile, in large skillet pan over medium heat add oil, diced onion and garlic; cook while stirring frequently until onions are translucent and garlic fragrant. Add shredded carrots and cook for 3-4 minutes before adding in marinara sauce; turn heat down low and simmer for 2-3 minutes.
  4. While the sauce is simmering spiralize the zucchini; cut ends off flat and spiralize into noodles. I use the Inspiralizer. You can also use vegetable peeler to create ribbons. Distribute zucchini pasta noodles into bowls.
  5. Transfer walnut-cauliflower mixture into simmering sauce (reserving 1/2 cup if desired) stirring gently to coat.
  6. In food processor or small blender, pulse together parmesan or nutritional yeast with the reserved 1/2 cup cauliflower walnut mixture.
  7. Serve walnut-cauliflower bolognese over zucchini pasta noodles, topping with parmesan cauliflower walnut, and garnishing with fresh walnut and basil if desired. Enjoy!


Keywords: gluten free bolognese, walnut meat, light dinners