Andy Baraghani Spicy Cauliflower Ragù Recipe | Meat-free Pasta
Andy Baraghani's vegetable-based ragù is full of flavour, with anchovy, red pepper flakes and cauliflower used to create a flavourful sauce.
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Cooking tools:
- Food processor
- Pot
- Colander
- Mixing bowl
- Skillet
- Wooden spoon
- Tongs
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Serving bowl
- Plate
- Ladle
- Spatula
Ingredients
- Kosher salt
- 1 head cauliflower
- 3 tbsp + ¼ cup (60ml) extra-virgin olive oil
- ¾ cup (90g) panko breadcrumbs
- 1 tsp finely grated lemon zest
- freshly ground pepper
- 1 large red onion, or 2 large shallots, very thinly sliced
- 6 garlic cloves, thinly sliced
- 8 oil-packed anchovies, drained
- 1 tsp red pepper flakes, or 1 red chile, thinly sliced
- ½ cup tomato paste
- 1 pound (455g) bucatini, spaghetti, or rigatoni
- 2 tbsp unsalted butter
- ¼ cup (15g) finely chopped parsley
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