Cauliflower Ragù Recipe | James Beard Foundation
“I think of this dish as one of my sleeper recipes—it’s not super sexy on paper, but it is surprisingly delicious and crowd-pleasing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Dutch oven
- Skillet
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Ladle
- Measuring cup
- Measuring spoon
- Colander
- Grater
- Stove
Ingredients
- 1 large head cauliflower or Romanesco (1 1/2 to 1 3/4 pounds)
- Extra virgin olive oil
- 3 garlic cloves, smashed and peeled
- 1/4 teaspoon dried chile flakes
- 1 medium yellow onion, diced
- 1/2 cup dry, unoaked white wine
- 1 big sprig rosemary
- Kosher salt
- freshly ground black pepper
- 12 ounces fusilli or other spiral- or tube-shaped pasta
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons unsalted butter
- 1 tablespoon lemon juice
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