Fried Cauliflower With Ragu Marinara Sauce Ragu Recipes

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CAULIFLOWER PATTIES IN RAGU PASTA SAUCE #RAGU



Cauliflower Patties in Ragu Pasta Sauce #Ragu image

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

1 medium size cauliflower head
3 eggs
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 dash nutmeg
1/3 cup breadcrumbs
3 tablespoons flour
1/3 cup polenta
oil (for frying)
2 cups Ragú® Pasta Sauce, old world style marinara sauce

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

ROASTED PARMESAN CAULIFLOWER STEAKS #RAGU



Roasted Parmesan Cauliflower Steaks #Ragu image

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

2 heads cauliflower
2 cups buttermilk
1/2 cup italian seasoning
1/2 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
1 (5 ounce) bag arugula
1/3 cup pine nuts
1/2 cup grated parmesan cheese
2 garlic cloves
8 fresh basil leaves
1/2 cup extra virgin olive oil, plus 2 tablespoons as needed
1 cup all-purpose flour
1 egg (plus 1 tablespoon water)
1 cup italian panko breadcrumbs
1 (16 ounce) jar Ragú® Pasta Sauce (cheesy roasted garlic parmesan pasta sauce)

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 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

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.

FRIED CAULIFLOWER WITH TAHINI SAUCE



Fried Cauliflower With Tahini Sauce image

This is a different way to offer cauliflower as an appetizer or with the main meal. The combination of the lightly fried florets with the tangy tahini sauce is delicious. The cauliflower can be fried early in the day. Refrigerate loosely covered until needed. Reheat at 400° for 5-7 minutes. Serve as directed. The tahini sauce can be prepared up to 3 days in advance. Recipe courtesy Classic Lebanese Cuisine.

Provided by Sandi From CA

Categories     Cauliflower

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 teaspoons salt
1 head cauliflower (about 2 1/2 lbs)
canola oil (for frying)
1 large garlic clove
1 teaspoon salt
1/2 cup tahini (mix well before using)
1/3 cup fresh lemon juice
1/4 cup water
1/4 cup finely chopped flat leaf parsley, use green leafy parts and tender stems

Steps:

  • *** TO PREPARE THE CAULIFLOWER ***.
  • Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2- 3-inch pieces, keeping them consistent in size.
  • Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.
  • Heat the oil in a medium saucepan over medium-high heat to 375°, using a candy/fry thermometer for accuracy. The oil should be about 1 1/2" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Make sure the temperature of the oil remains at 375° so that the florets fry evenly. Fry the remaining pieces of cauliflower. If you prefer, you can serve the cauliflower steamed.
  • *** TO PREPARE THE TAHINI SAUCE ***.
  • In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice and water. Whisk until smooth and creamy; the consistency will be like pancake batter.
  • Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated. Thin it with lemon juice or water.
  • TO SERVE *** Place the tahini sauce in a small bowl in the center of the platter. Arrange the warm or room-temperature cauliflower around the tahini.

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