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Cauliflower Ragu

Serves 6

Ingredients: 
  • 1 large head cauliflower
  • 1/4 cup Olive Oil
  • 3 garlic cloves, smashed and peeled
  • 1/4 teaspoon dried chile flakes
  • 1 medium yellow onion, diced
  • 1/2 cup dry white wine
  • 1 1/2 cups water
  • 1 big sprig rosemary
  • Salt and pepper
  • 12 ounces spiral or tube-shaped pasta (whole wheat for added nutrition)
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons butter
  • 1 cup freshly grated Parmesan cheese (or Parmigiano-Reggiano)
  • 1/2 pound bacon, cooked and crumbled.
​

Instructions: 
  • Cook and crumble bacon, reserve for garnish.
  • Wash the cauliflower and cut the head and stem into small florets/chunks.
  • Heat 1/4 cup olive oil, garlic and chile flakes in a large deep skillet or Dutch oven over medium-high heat for 1-2 minutes (careful not to burn the garlic).
  • Add cauliflower, onion, wine, water, rosemary sprig, 1 teaspoon salt and a dash of pepper. 
  • Mix well, cover the pan and lower heat to a simmer.  Cook until the cauliflower is tender (about 40 minutes), mashing periodically as you cook. (in the end, it should look like a white sauce - very few chunks will be left).  If it seems to get dry, add a bit more water. Remove rosemary sprig when done cooking. 
  • Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook until 2 minutes are remaining - according to package directions (the pasta will finish cooking in the ragu).  Scoop out about 1 cup of the pasta cooking water and then drain the pasta well. 
  • Add the pasta to the ragu, along with the lemon juice, butter and cheese.  Add salt and pepper if needed.  Add just a splash or 2 of the reserved pasta water to add some creaminess to the sauce.  
  • Sprinkle with bacon and serve immediately.

Nutrition Info Per Serving: 
Calories 522.2
Total Fat 27.7 g
Saturated Fat 11.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 10.1 g
Cholesterol 43.8 mg
Sodium 976.3 mg
Potassium 498.3 mg
Total Carbohydrate 52.4 g
Dietary Fiber 10.0 g
Sugars 4.7 g
Protein 19.5 g
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