Cauliflower Patties In Ragu Pasta Sauce Ragu Recipes

CAULIFLOWER PATTIES

Steps:

• Bring water to boil in a saucepan. Add cauliflower; boil until tender, about 15 minutes. Strain cauliflower, transfer to a bowl, and mash with a fork.
• Stir almond flour, eggs, cayenne pepper, salt, and black pepper into cauliflower until well-combined; form into 1/4-cup sized patties.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Fry patties in a single layer until golden brown, about 5 minutes per side. Repeat with remaining patties and olive oil.

MUSHROOM RAGù PASTA

Steps:

• Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
• While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
• Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
• Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

SPAGHETTI SAUCE WITH CAULIFLOWER

Steps:

• Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.

CAULIFLOWER PATTIES IN RAGU PASTA SAUCE #RAGU

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.

FRIED CAULIFLOWER WITH RAGU MARINARA SAUCE #RAGU

Steps:

• Step one: Heat about 3-4 inches of oil in a medium size pot on medium heat. Next, in three different bowls, put flour, beaten egg and bread crumbs. Stir, in one of the bowls, flour, salt and pepper and parmigiano cheese, then toss in bite size cauliflower, coat evenly. Next, dip flowered cauliflour in beaten egg and coat evenly, then toss in bread crumbs. Coat evenly. Let the breaded pieces of cauliflower sit for a few minutes (1-2).
• Step two: In a medium size fry pan, fry the bacon and onion until bacon is crispy. Drain on a paper towel. In the same pan, heat about 2 cups of the Ragu sauce for about 1 minute, stir in the onion and bacon mixture and pour in a serving dip bowl. Now, line the platter with paper towels and set aside to drain vegetables after frying. Put one small piece of breaded cauliflower with a slotted spoon or tongs in the oil to test if oil is hot enough, (about 350-60 degrees F). If the vegetable starts to bubble in oil, continue to fry the rest of the cauliflower about 3-4 pieces at a time depending on how big your frying pot is. Drain on paper towels on platter. Serve the cauliflower with the Ragu sauce. Can be served warm or room temperature.