Best 2 Cauliflower Ragu Recipes

Cauliflower ragu is a hearty, flavorful, and versatile dish that can be served with pasta or as a saucy topping for vegetables. It is made with cauliflower, a low-carb and nutritious vegetable, that is roasted until tender and then simmered in a tomato sauce with herbs and spices. Cauliflower ragu is a great way to add more vegetables to your diet, and it is also a delicious and satisfying meal that is perfect for any occasion.

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BACON-KISSED CAULIFLOWER DIP W/ CRISPY CORN TORTILLAS #RAGU

Bacon-Kissed Cauliflower Dip W/ Crispy Corn Tortillas #Ragu image

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

Ingredients

2 cups corn oil (for frying)
8 -10 white corn tortillas (cut into triangles)
1/2 teaspoon kosher salt, divided
6 ounces thinly sliced smoked bacon (about 6 slices)
2 tablespoons unsalted room temperature butter
1 cup onion (finely chopped)
4 cups cauliflower florets
2 cloves crushed garlic
1/4 teaspoon ground black pepper
1 cup grated monterey jack pepper cheese
1 (16 ounce) jar Ragú® Pasta Sauce, creamy mozzarella sauce
1/2 cup panko breadcrumbs (Japanese-style)

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

Cauliflower Ragu image

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

Ingredients

1 medium cauliflower
3 tablespoons olive oil
2 garlic cloves, sliced
1 cup chopped onion
1 (15 ounce) can whole tomatoes or 1 (15 ounce) can diced tomatoes
1/2 teaspoon anchovy paste (1 to 2 inches) (optional)
sea salt & freshly ground black pepper

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:

Use a high-quality cauliflower: A fresh, firm head of cauliflower will produce the best results.
Roast the cauliflower before using: Roasting the cauliflower brings out its natural sweetness and caramelizes the edges, giving the ragu a deeper flavor.
Use a variety of vegetables: Don't be afraid to mix and match different vegetables in your ragu. Some good options include carrots, celery, onions, mushrooms, and zucchini.
Add some herbs and spices: A few well-chosen herbs and spices can really elevate the flavor of your ragu. Some good options include oregano, basil, thyme, rosemary, garlic, and chili flakes.
Simmer the ragu for at least 30 minutes: This will allow the flavors to meld and develop.
Serve the ragu over pasta, rice, or polenta: Ragu is a versatile dish that can be served over a variety of different grains and starches.

Conclusion:

Cauliflower ragu is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover cauliflower, and it's also a healthy and affordable meal option. Whether you're serving it over pasta, rice, or polenta, cauliflower ragu is sure to be a hit.