ROASTED PARMESAN CAULIFLOWER STEAKS #RAGU
Ragú® Recipe Contest Entry. This dish is sure to impress your guests and all of your family! Crispy Roasted Cauliflower Steaks paired with Ragú Roasted Garlic Parmesan Sauce and an arugula pesto turns our home-cooking into a restaurant quality meal. Roasting the cauliflower heightens the roasted flavor in the sauce, and makes both the star of the show. With this dish, you get to indulge- guilt-free!
Provided by amincey
Categories Sauces
Time 1h5m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 741.1, Fat 43.4, SaturatedFat 8.1, Cholesterol 62.4, Sodium 1506.8, Carbohydrate 67.8, Fiber 9, Sugar 14.6, Protein 25.5
CAULIFLOWER PATTIES IN RAGU PASTA SAUCE #RAGU
Ragú® Recipe Contest Entry. Simple, delicious and nutritious cauliflower patties that the whole family will love.
Provided by ronipen626
Categories Sauces
Time 35m
Yield 25 patties, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 123.2, Fat 3.3, SaturatedFat 1, Cholesterol 93, Sodium 498.9, Carbohydrate 17.7, Fiber 2.9, Sugar 2.4, Protein 6.8
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