Roasted Cauliflower and Beef

Name: Roasted Cauliflower and Beef
Prep time: 15 min
Cook time: 45 min
Yield: Serves 4-6 people
Cuisine: Middle Eastern

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Mains Gluten Free

Roasted cauliflower bake with bolognaise is an easy, wholesome dish. Serve it straight from the oven and enjoy the flavours!

PREP TIME

15 minutes

COOK TIME

45 minutes

SERVES

Serves 4-6 people

About this recipe

I didn’t grow up with this dish, but as a recipe creator, I take inspiration from all around—whether it’s cookbooks, social media, or even a restaurant meal. I once saw someone serving bolognaise inside fancy red onion flowers. It looked so unachievable for a home cook, but the idea of pairing onion with bolognaise stuck with me. That’s how this Cauliflower and beef Bake came to life. It’s simple, packed with flavour, and perfect for family dinners.

This cauliflower and beef bake is a wonderful, lighter alternative to more traditional bakes. The roasted cauliflower and onion bring warmth and sweetness, while the bolognaise adds richness. It’s also a great way to sneak more veggies into your meals. If you like this, you should also try my Eggplant and Potato Bake, another sensational bake with bolognaise, or my simplest lasagna recipe, which can be prepped ahead of time.

Ingredients

Main Ingredients

½ cauliflower, cut into medium-sized florets
1 red onion, sliced into wedges
2 tablespoons olive oil
Salt and pepper to taste

Bolognaise Sauce

500 grams minced beef (ground)
1 onion, finely chopped
2 garlic cloves, minced
1 fresh chili, chopped (optional)
700 ml passata (tomato purée)
1 tablespoon tomato paste
½ cup natural yogurt
2 tablespoons spring onion, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon sesame seeds
2 tablespoons fried pine nuts

Notes from Rouba

Swap the beef for lentils to make a vegetarian version.
You can prepare the bolognaise ahead of time and refrigerate it for up to two days, or even freeze it for later. Check out my guide to freezing food for more tips here
Don’t overcook the cauliflower and onion; you want them to keep a bit of texture.
Be careful not to reduce the sauce too much—you want it to stay rich and saucy.

For this recipe, I used my go-to ceramic oven dish, perfect for going straight from the oven to the table. You can find the link to that dish here, as well as a link to my favourite pots and pans, which I use for everything from bolognaise to stews.

Method

Step 1. Roast the cauliflower

Preheat the oven to 200°C (400°F).

Place the cauliflower florets and red onion wedges in a ready-to-go ceramic roasting pan. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and roast for about 25 minutes, or until the cauliflower is tender and slightly golden.

Step 2. Prepare the bolognaise

While the cauliflower is roasting, heat a large pan over medium heat. Add a drizzle of olive oil, and sauté the chopped onion, garlic, and chili until softened, about 3-4 minutes. Add the minced beef, breaking it up as it cooks, until browned. Stir in the passata and tomato paste, and let the sauce simmer for about 15-20 minutes, until thickened. Season with salt and pepper to taste.

Step 3. Assemble the bake

Once the cauliflower and onion are roasted, spoon the bolognaise sauce all over the cauliflower in the ceramic roasting dish, ensuring the florets are still visible for a rustic look.

Step 4. Add the toppings

Dollop the Greek yogurt over the top as much as you want, then sprinkle with spring onion, parsley, and sesame seeds. Finish with a generous scattering of fried pine nuts for extra crunch. Serve straight from the ceramic dish.

Enjoy it as a complete meal with steamed rice or with a side of crusty bread.