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Nutrition Facts
Serving Size 1 (311g) Recipe makes 4 servings
Calories 165
Calories from Fat 94		(57%)
Amount Per Serving		%DV
	Total Fat 10.5g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 50mg		2%
Potassium 771mg		22%
Total Carbohydrate 16.7g		5%
	Dietary Fiber 5.6g	22%
	Sugars 8.2g
Protein 4.3g		8%
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Cauliflower Ragu

Recipe #295107 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: fluffernutter
Mar 28, 2008

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.

SERVES 4 (change servings and units)

Ingredients

1 medium cauliflower
3 tablespoons olive oil
2 garlic cloves, sliced
1 cup chopped onion
1 (15 ounce) can whole tomatoes or diced tomatoes
1/2 teaspoon anchovy paste (1 to 2 inches) (optional)
sea salt & freshly ground black pepper

Directions

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
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
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.