Grilled Cauliflower / Mushroom Ragu Recipe
Make Grilled Cauliflower / Mushroom Ragu Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Vegetables
Ragu Base
Finish & Serve
Method
Grilled Vegetables
- 1
Prepare and dress
Trim cauliflower into bite-sized florets (about 2–3 cm pieces). Clean and halve mushrooms if large. In a large bowl toss cauliflower and mushrooms with 4 tbsp olive oil, 1 tsp smoked paprika, 1 tsp sea salt and 1 tsp freshly ground black pepper until evenly coated.
- 2
Grill or roast
Preheat a grill or grill pan to medium-high (about 200–220°C) or preheat oven to 220°C (430°F) with rack in upper third. Spread vegetables in a single layer on a grill pan or sheet tray. Grill/roast for 12–18 minutes, turning once halfway, until cauliflower is golden and charred at the edges and mushrooms are browned and reduced. Remove from heat and set aside. Reserve any browned bits and juices in the pan; you will deglaze with wine in the next section.
Ragu Base
- 3
- 4
Add garlic and tomato paste
Add the minced garlic and cook 30 seconds until fragrant. Stir in 2 tbsp tomato paste and continue to cook, stirring, for 1–2 minutes until the paste darkens slightly—this deepens the ragu flavor.
- 5
Deglaze
Pour in 120 ml dry white wine (or 120 ml vegetable stock if not using wine) and use a wooden spoon to scrape any browned bits from the grill pan or sheet tray (if you roasted vegetables in the oven) and from the bottom of the sauté pan. Let the wine reduce by about half, 2–3 minutes.
- 6
Build the ragu
Stir in 400 g canned crushed tomatoes, 250 ml vegetable stock, 1 bay leaf, 3 thyme sprigs and 0.25 tsp red pepper flakes. Season with 1 tsp salt and 0.5 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes to thicken slightly and concentrate flavors.
- 7
Combine grilled vegetables
Add the grilled cauliflower and mushrooms to the simmering ragu. Stir gently to coat and continue to simmer for another 6–8 minutes so the vegetables absorb the sauce and flavors meld. Taste and adjust seasoning with more salt and pepper if needed. Remove and discard thyme sprigs and bay leaf.
Finish & Serve
- 8
Cook pasta
While the ragu is finishing, bring a large pot of salted water to a rolling boil. Cook 320 g pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.
- 9
Toss and finish
Return drained pasta to the pot or into the pan with the ragu over low heat. Add the ragu to the pasta (or add pasta to the pan) and toss gently. If the sauce seems thick, add reserved pasta water a few tablespoons at a time to reach desired consistency. Stir in 3 tbsp chopped fresh parsley and 1 tsp lemon zest.
- 10
Serve
Divide pasta among plates, spoon additional ragu and vegetables on top. Finish with 40 g grated parmesan or a vegan alternative and an extra drizzle of olive oil if desired. Serve immediately.