Cauliflower Ragu Recipes

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.

Steps:

• Casserole Prep;.
• Wash and Chop cauliflower into bite size pieces and set aside.
• In a large skillet begin to saute' onions and garlic for 3 minutes.
• Add cauliflower and gently saute' until just soft.
• Sprinkle with tuscan garlic seasoning and crushed red pepper.
• Stir gently for 1 minute.
• Place sauté cauliflower in a glass casserole dish.
• Strain and drain black beans and add to casserole dish and stir to mix the mixture.
• Gently sauté arugala with remaining olive oil for 2 mintues and place on top ox mixture in casserole dish.
• Sauce Prep;.
• In a sauce pan simmer Traditional Ragu Sauce over medium heat for 5 minutes.
• Add paprika, sea salt, garlic powder, black pepper, cilantro, basil, white wine, lemon juice and light brown sugar. Simmer for 10 minutes over low heat.
• Cover the mixture with sauce and top with tomato and basil feta cheese.
• Bake at 400 degrees for 15 minutes.
• Serve.

Steps:

• With a sharp knife, remove the cauliflower core and separate into florets. Wash and place in a large pot, in one layer. Add 1/2 cup water, cover the pot and cook/steam over medium-high heat for about 5-7 minutes, until the water evaporates and the is cauliflower is cooked. Cool to room temperature and mash roughly with a potato masher.
• Add the eggs, salt, pepper and nutmeg and mix well, trying not to mash the cauliflower too much. Add the flour and breadcrumbs and mix briefly. Let the mixture sit for 10 minutes.
• In a large frying pan, heat the oil on medium-high heat. Lower the heat to medium. Spoon heaped tablespoons of the mixture into the oil, in one layer and a bit apart. Flatten the mixture with the back of a spoon. Fry until golden on both sides. Transfer to a workspace layered with paper towels.
• Serve at room temperature, with a slice of lemon, or cook in tomato sauce, as follows.
• To cook in tomato sauce: make sure the patties are cold, so they will not break apart upon cooking. Bring the sauce to a boil. Reduce the heat to medium-low and add as many patties as you're about to serve. Cook for 1-2 minutes on both sides, or until heated through, and serve immediately.

Steps:

• Bring a large pot of water to boil. Cut the rounded sides off the cauliflower. Cut each center piece in half lengthwise in order to make 2 steaks. Make sure to carefully remove any green, leafy bottoms from the cauliflower steaks.
• Rinse off the steaks and the florets. Place in boiling water for 5-7 minutes.
• Meanwhile, in a bowl, mix the buttermilk, italian seasoning, red pepper flakes, and 1 tsp of salt together. Set aside. Pulse together 2 cups arugula, pine nuts, 1/4 cup parmesan, garlic, basil, remaining salt, pepper, and 1/2 cup olive oil for 30 seconds; set aside.
• Drain the cauliflower, and place them into a large gallon plastic, resealable bag. Reserve 1/2 cup of boiling water. Pour the buttermilk marinade into the bag, and coat the cauliflower very well. Marinate the steaks for an hour by laying the bag flat. Carefully, flipping the bag over halfway through.
• Preheat oven to 450F degrees. Mix the remaining parmesan with the breadcrumbs. Set aside for dredging along with the flour and egg wash.
• Remove the cauliflower steaks from the bag. Drain. Dredge one side of each steak in flour, egg wash, and lastly, parmesan bread crumbs. Place the steaks dredged side up on a baking rack along with the other marinated florets. Place the baking rack in a cookie sheet to catch any drippings.
• Roast on 450F degrees for 30 minutes, covered. Uncover for the last 15 minutes until fork tender.
• In an electric blender, blend all the smaller roasted florets, the Ragú pasta sauce, and reserved water until smooth. Heat stovetop on medium-high heat. Assemble each plate with sauce, pesto, a cauliflower steak, and additional arugula.