Ree Drummond’s Cauliflower Bolognese | The Pioneer Woman | Food Network

The Pioneer Lady swaps out meat for flexible cauliflower to create a delicious, -forward option to an Italian timeless!
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Take one sassy former city woman, her hunky rancher husband, a band of adorable kids, a prolonged family, cowboys, 3,000 wild mustangs, a herd of livestock and one placid basset hound and you have The Leader Female. The Leader Lady is an open invitation into Ree Drummond's life: The acclaimed blog writer and best-selling cookbook author concerns Network and shares her special brand name of home cooking, from throw-together dinners to stylish celebrations. The series, set against the fish story of life in your home on the variety, is the next finest thing to in fact resting on a stool in Ree's kitchen.

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Level: Easy
Total: 30 minutes
Active: 30 min
Yield: 4 to 6 servings

Active ingredients

Kosher salt and newly ground black pepper
2 tablespoons olive oil
4 tablespoons salted butter
1 red onion, diced little
4 cloves garlic, sliced
1 teaspoon sliced fresh rosemary
1/4 teaspoon crushed red pepper flakes
12 ounces linguine
1/2 cup tomato paste
One 10-ounce bag fresh
1/2 cup grated Pecorino-Romano, plus more for serving
2 tablespoons whipping cream
Fresh basil, for serving


Bring a large pot of salted water to a boil.

Heat the olive oil and 2 tablespoons butter in a big pot over medium heat. Include the onion, garlic, rosemary and pepper flakes, then cook, stirring, till aromatic, about 3 minutes.

Meanwhile, drop the pasta into the boiling water and cook for a couple minutes under the suggested time.

Add the tomato paste and cauliflower to the onions, then stir to combine. Continue to prepare, stirring, until the cauliflower starts to caramelize and the tomato paste has actually prepared down, 6 to 7 minutes.

Drain pipes the pasta, booking 1 cup of the pasta water. Include the pasta, pasta water, pecorino and remaining 2 tablespoons butter to the pot with the sauce. Stir and toss till absolutely integrated.

Include the cream and season to taste. Serve topped with fresh basil and a little more pecorino.

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Ree Drummond's Cauliflower |The Pioneer Female|Food Network

Ree Drummond's Cauliflower Bolognese | The Pioneer Woman | Food Network

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About the Author: Yvette Cook


  1. Nice recipe, minus rosemary for me, overpowers my palate, everything tastes like pine

    1. I hear you ! Thought it was just me. I have to completely avoid rosemary. Can’t stand the taste. I don’t like lamb either as I associate the meat with the herb !

  2. A vegetarian dish i would probably eat. While i am an inveterate carnivore, i have never had a problem with vegetarians. Vegans, OTOH, can go away.

  3. No carrot, no white wine, or celery? A tasty Cauliflower tomato sauce possibly but not a Bolognese or even something close.

  4. I have found great recipes and advice on this great cooking show. Delicious h I memade simple recipes that are easy d y to put together. I have always enjoyed the show. I also like Alton Brown….pretty good…for a guy! Actually I have been told that men make the best chefs.. they are often very creative. But be careful how you create! My dear husband decided one day when I wasn’t feeling so well that he would cook. The entree and sides were good but the dessert. Left a little to be c de d ired! BLESS HIS HEART…he tried. He made a cake from scratch. Using his Imagination and creativity he came up with a new dessert for us. IT WAS NOT A H>T!

  5. I want to see her feed it to her hubby, lets see if Trumpsters can eat a vegetable together.

  6. Using the pasta and cauliflower is redundant. What could one use in place of the pasta?

  7. Looks delicious but I don’t like Rosemary. I have to make it without. Just add fresh basil!

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