Vegetarian Cauliflower & Black Bean Casserole #Ragu
Ready In: 1 hr
Serves: 8
Yields: 1 cup
Ingredients
- 1⁄2 diced yellow onion
- 4 large garlic cloves, diced
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon of powdered paprika
- 2 teaspoons garlic powder
- 3 tablespoons of diced fresh cilantro
- 1 1⁄2 teaspoons sea salt
- 1⁄2 teaspoon of restaurant style black pepper
- 1 teaspoon basil
- 1 1⁄2 teaspoons tuscan garlic seasoning
- 4 tablespoons olive oil, divided
- 45 ounces of traditional style Ragú® Pasta Sauce
- 1⁄4 cup white wine
- 1 tablespoon lemon juice
- 2 tablespoons light brown sugar
- 1 large head cauliflower
- 19 ounces black beans
- 6 ounces feta cheese, tomato and basil
- 5 ounces fresh organic arugula
Directions
- Casserole Prep;.
- Wash and Chop cauliflower into bite size pieces and set aside.
- In a large skillet begin to saute’ onions and garlic for 3 minutes.
- Add cauliflower and gently saute’ until just soft.
- Sprinkle with tuscan garlic seasoning and crushed red pepper.
- Stir gently for 1 minute.
- Place sauté cauliflower in a glass casserole dish.
- Strain and drain black beans and add to casserole dish and stir to mix the mixture.
- Gently sauté arugala with remaining olive oil for 2 mintues and place on top ox mixture in casserole dish.
- Sauce Prep;.
- In a sauce pan simmer Traditional Ragu Sauce over medium heat for 5 minutes.
- Add paprika, sea salt, garlic powder, black pepper, cilantro, basil, white wine, lemon juice and light brown sugar. Simmer for 10 minutes over low heat.
- Cover the mixture with sauce and top with tomato and basil feta cheese.
- Bake at 400 degrees for 15 minutes.
- Serve.
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