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    You are in: Home / Recipes / Cauliflower Ragu Recipe
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    Cauliflower Ragu

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    fluffernutter's Note:

    Because there are so few ingredients, quality makes the difference. So try to use sea salt, good olive oil and high-quality tomatoes. We sometimes add Quorn meatballs toward the end of cooking. The original, from Deborah Madison's Savory Way, called for a few tablespoons of sun-dried tomato purée with canned tomatoes as an option.

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    Units: US | Metric


    1. 1
      Break the cauliflower into small, small florets. Peel the big stems and cut them into small bite-size pieces. Steam or microwave the cauliflower until barely tender.
    2. 2
      Heat the olive oil in a medium skillet over low heat and add the garlic. Let it mellow until the oil has a good garlic aroma and the garlic is light brown. Discard garlic.
    3. 3
      Sauté the onion in the oil. Add the tomatoes and cook for 10 minutes to reduce. Add the anchovy paste and the cauliflower and simmer for 20 minutes until tomatoes and cauliflower are very tender. Season with salt and pepper. Serve over pasta or polenta.

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    Nutritional Facts for Cauliflower Ragu

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 165.1
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 50.5 mg
    Total Carbohydrate 16.6 g
    Dietary Fiber 5.5 g
    Sugars 8.1 g
    Protein 4.3 g

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