If you’re looking for a vegan first course that can surprise even the most skeptical palates, these spaghetti with cauliflower ragu are the answer. It’s not the usual sauce: here the cauliflower, grated and roasted in the oven with the walnuts, acquires a grainy texture that incredibly resembles the classic ragu.
It’s a healthy recipe, economical and rich in contrasts. The secret lies in the play of textures between the softness of the sauce and the crunchiness of the toasted walnuts. Let’s see how to prepare this vegan cauliflower ragu step by step!
If you like all-vegetable ragus, try the vegan ragu. But for other all-vegetable ideas, read the recipe for the split pea soup, or the veg lasagna, the irresistible and tasty chickpea curry with basmati rice or the marinated tofu that I adore.
HERE you can find all my first courses.
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OTHER RECIPES WITH SPAGHETTI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Preparing Spaghetti with Cauliflower Ragu
- 11 oz spaghetti
- Half cauliflower
- 3.5 oz walnuts
- 3 tablespoons chopped mix (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
Steps for Preparing Spaghetti with Cauliflower Ragu
Start by cleaning the cauliflower. The trick here is to grate it raw using a grater with large holes: you’ll get a sort of fine “crumbs”. Coarsely chop the walnuts until they become granulated. Line a baking sheet with parchment paper, spread the cauliflower and walnuts, drizzle with some oil, and a pinch of salt. Bake in a static oven at 355°F for about 30 minutes. This step serves to dry the vegetable and make it very flavorful.
While the cauliflower is in the oven, prepare the sofrito of celery, carrot, and onion. Sauté it in a large pan with extra virgin olive oil until it becomes transparent. Add the roasted cauliflower and walnuts from the oven and let them flavor for a couple of minutes, mixing well.
Pour in the tomato sauce, season with salt, and cover with a lid. Let it simmer over low heat until the sauce has thickened well, becoming dense and rich like a real ragu. Towards the end, add the chili pepper and fresh parsley.
Boil the spaghetti in plenty of salted water and drain them al dente. Transfer them directly to the pan with the cauliflower ragu and toss everything for a minute over high heat, adding a ladle of cooking water if necessary to bind the sauce.
Tips for a Perfect Result
The Right Grater: Use large holes (the ones you would use for julienne carrots). If you use ones that are too fine, the cauliflower will turn to mush instead of maintaining the ragu texture.
Don’t Skip the Oven: You might think of cooking everything directly in the pan, but the toasting in the oven removes the typical cauliflower smell and concentrates its sugars, making the vegetable ragu much more flavorful.
Walnut Toasting: Keep an eye on the oven in the last minutes: walnuts burn quickly. They should be golden and fragrant.
Tasty Variations
Extra Touch: Add a teaspoon of tomato paste to the sofrito for a more intense color and stronger flavor.
Spicy Kick: Chili pepper is the perfect ally for cauliflower. Add a little more at the end of cooking for a bold contrast with the sweetness of the tomato.
Aromatic Notes: Besides parsley, try adding a few leaves of fresh thyme or a pinch of oregano for an even more Mediterranean aroma.
Gluten-Free: This recipe is perfect even with rice or corn spaghetti, as the sauce is naturally gluten-free.
Storage
The Sauce: The cauliflower ragu keeps in the refrigerator for 2-3 days in an airtight container. You can also make a large batch and freeze it already portioned: it keeps well for 2 months.
The Pasta: Like all express first courses, spaghetti is best when freshly made, but if there are leftovers, they can be reheated in the pan the next day with a bit of oil.
Now It’s Your Turn
This cauliflower ragu is proof that with a little imagination, plant-based cooking has nothing to envy from the classics! It’s a dish that warms the heart and satisfies the palate.
If you try this recipe, take a photo and tag me on social media: I’m very curious to know if your guests guessed the secret ingredient! And you, are you team ‘classic ragu’ or do you like experimenting with vegetables? Let me know in the comments below!
FAQ (Questions and Answers)
Can I use frozen cauliflower?
Fresh is preferable due to the texture. If you use frozen, let it thaw completely and squeeze it before grating, otherwise it will release too much water in the oven.
Can I use other types of nuts?
Absolutely. If you don’t have walnuts, toasted hazelnuts or pine nuts are great alternatives, although the walnut gives that slightly bitter aftertaste that better mimics traditional ragu.
Is it gluten-free?
Yes, the sauce is naturally gluten-free. Just use rice or corn pasta.
Can I use purple or romanesco cauliflower?
Absolutely! The process remains the same and you’ll get a very original chromatic ragu.
