Miniature Cauliflower With Tuscan Ragout Recipes

CAULIFLOWER-STUFFED MEATBALL RAGOUT IN SPICY TOMATO SAUCE (TUNISIAN MUBATTAN BRUKLU)

Steps:

• Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.
• Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.
• Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.
• Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
• Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.
• Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.

CURRIED CAULIFLOWER GOAT CHEESE BAKE #RAGU

Steps:

• Preheat oven to 325. Spray a 13 inch x 9 inch baking dish with non stick cooking spray.
• In a medium skillet, on medium high, cook sausage , breaking it up into crumbles until browned, 2-3 minutes; add onions, cooking for 1 minute; drain; stir in cauliflower and broccoli . Mix well.
• Pour mixture into prepared baking dish.
• In a medium bowl, mix together Roasted Garlic Ragu Tomato Sauce, coconut milk, Garbanzo beans,.
• roasted red pepper,cilantro, salt, and curry powder.
• Pour blended mixture on the vegetables; top with goat cheese and bread crumbs.
• Bake for 40 minutes.

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.

MINIATURE CAULIFLOWER WITH TUSCAN RAGOUT

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.