Miniature Cauliflower With Tuscan Ragout Recipes

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ITALIAN-STYLE OVEN-ROASTED CAULIFLOWER



Italian-Style Oven-Roasted Cauliflower image

This oven-roasted cauliflower is simple enough to make, just give everything a rough chop, toss, roast, and you're eating 30 minutes later.

Provided by gonefishn

Time 45m

Yield 4

Number Of Ingredients 9

1 head cauliflower, cut into florets
5 large mushrooms, coarsely chopped
4 cloves garlic, sliced
¼ medium red onion, sliced
¼ medium red bell pepper, sliced
¼ medium yellow bell pepper, sliced
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
  • Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 48.7 mg, Sugar 6.4 g

TUSCAN-STYLE CAULIFLOWER



Tuscan-Style Cauliflower image

Make and share this Tuscan-Style Cauliflower recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup extra virgin olive oil
1 garlic clove, crushed
2 lbs tomatoes, peeled seeded and chopped or 4 cups canned tomatoes, drained and chopped
1 head cauliflower, broken into 1-inch florets
1/2 cup boiling water
salt and pepper
1/2 cup finely chopped flat leaf parsley

Steps:

  • In a large skillet, heat the olive oil over medium heat.
  • Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes.
  • Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
  • Season the cauliflower to taste with salt and pepper and scatter the parsley on top.

Nutrition Facts : Calories 212.9, Fat 18.4, SaturatedFat 2.6, Sodium 40, Carbohydrate 11.5, Fiber 4.4, Sugar 6.3, Protein 3.4

VEGETARIAN CAULIFLOWER & BLACK BEAN CASSEROLE #RAGU



Vegetarian Cauliflower & Black Bean Casserole #Ragu image

Ragú® Recipe Contest Entry. This is a Tasty, High Fiber, Meatless dish than can be eaten as a side dish or by itself.

Provided by The Quantum Healing

Categories     Sauces

Time 1h

Yield 1 cup, 8 serving(s)

Number Of Ingredients 19

1/2 diced yellow onion
4 large garlic cloves, diced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon of powdered paprika
2 teaspoons garlic powder
3 tablespoons of diced fresh cilantro
1 1/2 teaspoons sea salt
1/2 teaspoon of restaurant style black pepper
1 teaspoon basil
1 1/2 teaspoons tuscan garlic seasoning
4 tablespoons olive oil, divided
45 ounces of traditional style Ragú® Pasta Sauce
1/4 cup white wine
1 tablespoon lemon juice
2 tablespoons light brown sugar
1 large head cauliflower
19 ounces black beans
6 ounces feta cheese, tomato and basil
5 ounces fresh organic arugula

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.

Nutrition Facts : Calories 242.5, Fat 12.3, SaturatedFat 4.5, Cholesterol 20.1, Sodium 727.6, Carbohydrate 24, Fiber 6.9, Sugar 7.1, Protein 10.4

MINIATURE CAULIFLOWER WITH TUSCAN RAGOUT



Miniature Cauliflower with Tuscan Ragout image

Tender and delicate miniature cauliflower is often available in the fall. Serve this ragout as a side dish or over rice, or cut the cooked cauliflower into smaller pieces, and use ragout as an omelet or frittata filling.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped into 1/2-inch pieces
8 cloves garlic, 4 minced, 4 whole
5 anchovy fillets, minced
8 large cremini, wiped clean and quartered
2 28-ounce cans whole Italian tomatoes (7 cups)
1 tablespoon finely chopped fresh rosemary
4 ounces (1/2 cup) Nicoise olives, pitted
3 tablespoons capers
2 dried bay leaves
8 heads baby cauliflower, trimmed, leaves on (or 1 1/2 pounds cauliflower, cored, cut into 3 1/2-inch pieces)

Steps:

  • Heat the oven to 350 degrees. Heat the olive oil in a 3-quart ovenproof casserole or pan over medium heat. Add the onion, and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and minced anchovy fillets; cook until garlic is softened, about 3 minutes. Add the mushrooms; cook until their liquid is released and evaporates, about 5 minutes.
  • Stir in the tomatoes, rosemary, olives, capers, and bay leaves. Cook over medium-high heat, stirring occasionally, until all the flavors combine, about 10 minutes. Transfer half of the mixture to the bowl of a food processor, and process until it is slightly chunky; return to pan. Use a large spoon to break up larger pieces of tomato.
  • Arrange the cauliflower over the sauce in the pan. Cover, and cook until cauliflower is tender, about 30 minutes. (If mixture is too soupy, continue to cook another 5 to 10 minutes, uncovered, to reduce liquid.) Serve hot.

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