Maybe you have tasted the lentil ragout, but the cauliflower ragout you probably miss it and if you are fond of veg cuisine you absolutely must try it.
Unusual cauliflower
Cauliflower lends itself to numerous preparations, many of which are unusual.
Yes, because if you don't know, chopping the cauliflower you get a mixture similar to a cereal in grains that can be quickly cooked in a pan and served as a risotto. At first glance it would seem like rice, but it's not!
Always with cauliflower you can prepare a very light one base for pizza, perfect for those who follow a low-calorie diet, but want to indulge in a steaming daisy every now and then.
How to make cauliflower ragout
Ingredients
1 cauliflower of 300 g, 500 ml of tomato sauce, extra virgin olive oil, salt, basil, celery, carrot, onion, garlic.
Method
First wash, dry and chop coarsely, but with a mixer, a cauliflower.
Cook it in a pan with a sauté of chopped celery, carrot and onion and a clove of garlic.
After a few minutes add the tomato puree and cook for about 45 minutes over low heat and with a lid.
When cooked, add salt and basil and if you want a pinch of chili.
Does it taste of cabbage?
Obviously the flavor of cauliflower feels in this preparation, but it is not too invasive.
The slow cooking and the sweetness of the tomato slightly dampen the strong tones of this vegetable which will be pleasant even to those who generally do not like it.
How to use the cauliflower ragout
The cauliflower ragout is perfect with the short pasta better if wholemeal, and with the potato gnocchi, however, you can also use it in other preparations.
For example it is excellent on the bruschetta of toasted bread and also on polenta if you want to prepare it in a veg version.
You can also use it as a side dish next to a portion of legumes, or to prepare the filling of panzerotti is Vegetable Strudel.
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