Cauliflower Ragù: the unexpected vegetarian twist, a true triumph of taste and lightness to dress your pasta! If you love the rich and enveloping flavors of traditional ragù but are looking for a more vegetarian and surprisingly delicious alternative, our cauliflower ragù recipe is exactly what you’ve been searching for. Forget the idea that a meatless ragù is less flavorful; with this preparation, cauliflower becomes the undisputed star, giving you a thick, fragrant, and incredibly satisfying sauce. The magic of this cauliflower ragù lies in its ability to transform a simple vegetable into a flavorful and substantial base, perfect for any type of pasta. Finely chopped cauliflower, expertly cooked with a rich vegetable sauté and good tomato sauce, gains an unexpected depth of flavor. It’s a cauliflower vegetarian ragù that won’t make you miss the meat, but rather, will open the door to new taste experiences. Perfect for a family lunch, a dinner with friends, or as a healthy and balanced alternative in your weekly menu, this vegetarian ragù for pasta is incredibly versatile. The ease of preparation makes this cauliflower ragù recipe accessible to everyone, even those venturing into vegetarian cooking for the first time. Get ready to receive endless compliments for this innovative and delicious interpretation of a great classic. Your palate and your health will thank you for discovering the surprising taste of cauliflower ragù!
If you’re looking for more cauliflower recipes, don’t miss:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 194.83 (Kcal)
- Carbohydrates 21.30 (g) of which sugars 3.71 (g)
- Proteins 5.03 (g)
- Fat 12.30 (g) of which saturated 1.87 (g)of which unsaturated 0.49 (g)
- Fibers 5.66 (g)
- Sodium 563.95 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cauliflower Ragù
- 1 lb lbs cauliflower (already cleaned)
- 1 carrot
- 1 stalk celery
- 1 Tropea red onion (small)
- 3 cups cups tomato puree
- 1/4 cup cup extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Knife
- Cutting board
- Pots
How to Make Cauliflower Ragù
To prepare the cauliflower ragù, first take care of the vegetables. Start with the cauliflower: with patience, cut all the florets from the cauliflower and chop them with a knife until they resemble “couscous,” very small. Wash everything thoroughly. If you don’t have much time, pulse in a blender to achieve a couscous-like texture.
Dice the onion, peel the carrot, wash and cube it, wash and cube the celery as well.
In a large pot, add the celery, carrot, onion, and oil, and sauté for a few minutes, stirring often, until the onion becomes translucent. Add the cauliflower, toast for a few minutes over high heat, add the tomato puree, and cook on low heat for 30 minutes, stirring occasionally. At the end of cooking, adjust with salt and pepper. Enjoy your meal!
Conservation
Cauliflower ragù can be stored in the fridge, in a closed container, for 3-4 days. You can freeze it in portions and use it as needed. Just heat it quickly with pasta or defrost it in the microwave.
FAQ (Frequently Asked Questions)
Which type of cauliflower is best for cauliflower ragù?
Classic white cauliflower is perfect, but you can also use Romanesco cauliflower for a visual touch and slightly different flavor, or purple cauliflower for a vibrant color in your cauliflower ragù.
What additional ingredients can I use to enhance the flavor of the cauliflower ragù?
To add more depth to the vegetarian ragù for pasta, you can add chopped mushrooms, finely chopped carrots and celery for the sauté, Taggiasca olives, capers, or a pinch of chili pepper for a spicy touch.
Can I make the cauliflower ragù ahead of time?
Absolutely yes! The cauliflower ragù is one of those sauces that improves with resting. You can prepare it the day before and store it in the refrigerator; the flavors will blend even better.
Which pasta shape pairs best with cauliflower ragù?
Any pasta shape that captures the sauce well is great: fusilli, mezze maniche, penne, orecchiette, but long shapes like spaghetti or tagliatelle also pair well with this cauliflower vegetarian ragù.
Is the cauliflower sauce a vegan-friendly recipe?
Yes, the cauliflower ragù is naturally vegan, provided you use plant-based ingredients for the sauté and do not add cheese or other animal derivatives. It’s a versatile and inclusive cauliflower ragù recipe.
How can I ensure the vegetarian ragù for pasta isn’t too watery?
To avoid the cauliflower ragù being too watery, let the liquids evaporate well during cooking, especially after adding the tomato puree. If necessary, blend a small portion of the ragù to thicken.
What spices or herbs enhance the flavor of the cauliflower sauce?
Thyme, oregano, bay leaf, and a pinch of nutmeg pair beautifully with cauliflower. A teaspoon of sweet paprika can add a more inviting color and a delicate aroma.
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower for your cauliflower ragù recipe. Simply blanch it briefly or let it partially thaw before chopping and proceeding as indicated in the recipe.
