How much I enjoyed the spaghetti with cauliflower ragù. Scrolling through my phone in a moment of boredom, I don’t even remember on which platform I saw a ragù prepared this way and I just had to try it. No one in my family, among those who tasted it, really understood what it was made with, but everyone said it was delicious. What makes this ragù special are the walnuts that give a wonderful texture to this pasta sauce. If you like all-vegetable ragù, try the vegan ragù. But for more all-vegetable ideas, check out the recipe for split pea soup, or the vegan lasagna, the irresistible and flavorful chickpea curry with basmati rice or the marinated tofu that I love.
Let’s get to work and prepare the spaghetti with cauliflower ragù together.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for preparing the spaghetti with cauliflower ragù
- 11 oz spaghetti
- Half cauliflower
- 3.5 oz walnuts
- 3 tablespoons chopped (celery, carrot, and onion)
- 5 tablespoons extra virgin olive oil
- to taste salt and chili pepper
- 1 tablespoon chopped parsley
- 10.5 oz tomato sauce
Tools
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- Grater with large holes
- Pan
- Chopper
Steps to prepare the spaghetti with cauliflower ragù
First, clean and wash the cauliflower. Grate it with a grater with large holes. Coarsely chop the walnuts. They should be a granule. Line a baking sheet with parchment paper. Spread cauliflower and walnuts on the sheet, season with salt and oil, and bake in a static oven, at 356°F for about 30 minutes.
Prepare a chop of celery, carrot, and onion. Sauté it in a pan with a swirl of oil. Add cauliflower and walnuts and let it cook for a few minutes. Pour in the tomato sauce, salt, and cook with a lid until the sauce thickens well. Finish with chili pepper and chopped parsley.
Boil the spaghetti and drain it very al dente. Toss the pasta with the cauliflower ragù for a minute and serve.
Storage
You can store the ragù in the fridge for a couple of days, well covered.
