Deep, savory ragù accented by toasted walnuts gives this dish a warm, nutty backbone and rich tomato tang. The cauliflower pieces are tender with caramelized edges for pleasant bite and texture contrast. Silky, lemon-kissed polenta provides a smooth, comforting base that balances the hearty ragù. Serve this vegan main for weeknight dinners, casual dinner parties, or a chilly weekend supper.
Ingredients
- 1 large head cauliflower, cut into florets (about 6 cups)
- 3 tbsp olive oil, divided
- 1 tsp salt, plus more to taste
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 cup walnuts, toasted and roughly chopped
- 2 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup vegetable broth (plus extra for polenta)
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- Freshly ground black pepper (to taste)
- 3/4 cup coarse polenta (cornmeal)
- 3 cups vegetable broth + 1 cup unsweetened non-dairy milk (for polenta)
- 2 tbsp vegan butter or olive oil (for polenta)
- 1 tbsp nutritional yeast (optional)
- 1 tsp lemon juice (for polenta finish)
- 2 tbsp chopped fresh parsley or basil, for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly oil it.
- Toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon salt, spread on the sheet, and roast 25–30 minutes until edges are golden and tender.
- While the cauliflower roasts, toast walnuts in a dry skillet over medium heat 3–5 minutes until fragrant, then roughly chop and set aside.
- In a large skillet, heat remaining 1 tablespoon olive oil over medium heat and sauté the chopped onion until translucent, about 5–7 minutes.
- Add minced garlic and tomato paste to the onion and cook 1–2 minutes, stirring, until the paste darkens and becomes aromatic.
- Pour in the crushed tomatoes, 1/2 cup vegetable broth, balsamic vinegar, smoked paprika, and red pepper flakes; stir and bring to a gentle simmer.
- Add the roasted cauliflower and chopped walnuts to the tomato mixture, reduce heat to low, and simmer uncovered 8–10 minutes to meld flavors and thicken slightly; season with salt and pepper to taste.
- Meanwhile, make the polenta: bring 3 cups vegetable broth and 1 cup non-dairy milk to a simmer in a medium saucepan, then whisk in the polenta gradually to avoid lumps.
- Cook the polenta over low heat, stirring frequently, until thick and creamy, about 15–20 minutes depending on cornmeal coarseness.
- Finish the polenta by stirring in vegan butter or olive oil, nutritional yeast if using, and lemon juice; taste and adjust seasoning.
- Spoon creamy polenta onto plates or a serving platter, top with generous portions of the cauliflower and walnut ragù, and scatter chopped parsley or basil over the top.
- Serve hot, offering extra black pepper or red pepper flakes at the table for added heat.
Tips or Variations
- Swap walnuts for toasted pecans for a slightly sweeter nutty note, or add sautéed mushrooms for extra umami.
- For a faster version, use pre-riced cauliflower and reduce roasting time, then fold into the ragù near the end.
