Best 2 Cauliflower Ragu Recipes
Indulge in a hearty and flavorful culinary journey with our delectable Cauliflower Ragu recipes. Discover a versatile dish that transforms the humble cauliflower into a savory and satisfying meal. From classic Italian-inspired ragu to innovative vegan and gluten-free variations, our collection caters to diverse dietary preferences and taste buds. Explore the richness of tomato-based sauces, the creaminess of dairy-free alternatives, and the vibrant flavors of roasted vegetables. Each recipe offers a unique twist on the traditional ragu, ensuring an unforgettable dining experience. Embark on a culinary adventure and satisfy your cravings with our diverse selection of Cauliflower Ragu recipes, meticulously curated to tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
BACON-KISSED CAULIFLOWER DIP W/ CRISPY CORN TORTILLAS #RAGU
Ragú® Recipe Contest Entry. Looking for a crowd-pleaser dip or a unique appetizer for your next party? This creamy, cheesy and smoky cauliflower dip will steal the show no matter the occasion! Make it ahead of time and pop it in the hot oven for a perfectly creamy and flavorful dip!
Provided by Lidia H.
Categories Sauces
Time 40m
Yield 4-6
Number Of Ingredients 12
Steps:
- In a small saucepan, heat oil; fry 6-8 tortilla triangles a time till crispy; remove with a slotted spoon and place over a paper towel-lined dish; sprinkle with sea salt; repeat process till all tortillas are fried; set aside.
- In a food processor, pulse cauliflower till it resembles rice; set aside.
- In a medium pan, or Dutch oven, cook bacon till crispy and set aside to cool over paper towel. Remove all but 2 Tbsp bacon fat from pan; add 1 Tbsp butter and sauté onions till translucent; add cauliflower, garlic, salt and pepper and sauté till slightly browned (about 10 minutes); add Ragu mozzarella sauce and pepper Jack cheese; stir till combined; transfer to an oven-proof serving dish.
- In a small bowl, combine breadcrumbs, 1 Tbsp melted butter and crumbled bacon; set aside.Top with bacon/breadcrumb mixture. (You may refrigerate at this point.).
- Bake in pre-heated oven (375 degrees F) till golden and bubbly. Serve with corn tortilla chips. Enjoy!
CAULIFLOWER RAGU
Because there are so few ingredients, quality makes the difference. So try to use sea salt, good olive oil and high-quality tomatoes. We sometimes add Quorn meatballs toward the end of cooking. The original, from Deborah Madison's Savory Way, called for a few tablespoons of sun-dried tomato purée with canned tomatoes as an option.
Provided by fluffernutter
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Break the cauliflower into small, small florets. Peel the big stems and cut them into small bite-size pieces. Steam or microwave the cauliflower until barely tender.
- Heat the olive oil in a medium skillet over low heat and add the garlic. Let it mellow until the oil has a good garlic aroma and the garlic is light brown. Discard garlic.
- Sauté the onion in the oil. Add the tomatoes and cook for 10 minutes to reduce. Add the anchovy paste and the cauliflower and simmer for 20 minutes until tomatoes and cauliflower are very tender. Season with salt and pepper. Serve over pasta or polenta.
Tips:
- Select the right cauliflower: Choose a head of cauliflower that is firm and compact, with no blemishes or bruises. A large head will yield about 4 cups of cauliflower florets, which is enough for 4 servings of ragu.
- Roast the cauliflower before using: Roasting the cauliflower brings out its natural sweetness and depth of flavor. Be sure to toss the florets with olive oil and salt before roasting, and spread them out on a baking sheet in a single layer so that they roast evenly.
- Use a variety of mushrooms: Using a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms, adds complexity and umami to the ragu. If you can't find a variety of mushrooms, you can use all of one type.
- Don't overcrowd the pan: When cooking the mushrooms, don't overcrowd the pan. This will prevent them from browning properly and will make them more likely to steam rather than sauté.
- Use a good quality red wine: A good quality red wine will add depth of flavor to the ragu. Choose a wine that you would enjoy drinking on its own.
- Simmer the ragu for at least 30 minutes: Simmering the ragu for at least 30 minutes allows the flavors to meld and develop. The longer you simmer it, the better it will taste.
- Serve the ragu over your favorite pasta: Ragu is traditionally served over pasta, but it can also be served over polenta, mashed potatoes, or rice.
Conclusion:
Cauliflower ragu is a delicious and versatile dish that can be enjoyed by people of all dietary preferences. It is a great way to use up leftover cauliflower, and it is also a healthy and affordable meal. With its rich, flavorful sauce and tender vegetables, cauliflower ragu is sure to become a favorite in your home.
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