We had our first snowfall of the season earlier this week. A brief glance out the back window of the apartment and I caught an old longing. It was that penchant for winter night photographs. The soft light from surrounding houses and general urban aura accentuate the starring features of winter photography – contrast and texture. It is moments like these, passions remembered and fascinations reacquainted, that illuminate with reasoned existence.

This recipe harkens memories of my mother’s famous meat spaghetti. She never made less than a crowd’s worth when cooking her spaghetti. The sauce simmered and noodles boiled. Meanwhile, loaves of crusty, french bread were buttered, seasoned and broiled open-face, till toasty and fragrant. The real secret to this vegetarian version is the spices and the texture achieved from the pan cooked cauliflower.

This pasta dish is about as cozy as they come and a sure crowd pleaser. We fully recommend an accompaniment of crusty bread. We hope you try this recipe soon. Be sure to take a picture and tag Mama Sparrow on social media so we can see the results.


Cauliflower "Bolognese"

Yields 3-4 servings

A traditionally meaty sauce converted to a vegetarian delight. Grab a loaf of crusty bread. This is your next cozy pasta meal.

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  • 2 Tb olive oil; separated
  • 1 small head of cauliflower
  • ½ tsp sea salt
  • 1 tsp fennel seed, ground
  • 1 tsp sage, ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp marjarom, ground
  • Pinch of white pepper
  • 12 oz of tomato pasta sauce
  • 10-12 oz spaghetti noodles


  1. In a medium mixing bowl, mix together spices and 1 tablespoon olive oil. Add the cauliflower and toss till the cauliflower is covered in the oil and spice mix. Set aside to marinate for 30 minutes.
  2. Heat 1 tablespoon olive oil in a medium saucepan over medium-low heat. Add the seasoned cauliflower and reduce heat to low. Cook the cauliflower until tender on the outside with a slight crunch on the inside. May take 10-15 minutes. Splash in water to speed up the cooking and keep the cauliflower from drying.
  3. Once the cauliflower is cooked, add in the pasta sauce until warmed through. Serve over spaghetti noodles.



365 cal


9 g


63 g


12 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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