Spicy cauliflower ragù with lemony breadcrumbs from The Cook You Want to Be: Everyday Recipes to Impress (page 225) by Andy Baraghani

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Notes about this recipe

  • Eat Your Books

    Can substitute shallots for red onion, red chile for red pepper flakes, and spaghetti or rigatoni for bucatini.

  • katiesue28 on October 23, 2025

    I’m really surprised that others like this recipe. I had high hopes but was let down. Even with the garlic, anchovies, and tomato paste, I found the taste to be very one note and still bland. Definitely add some lemon juice at the end to perk it up, but I will not be making again.

  • GC62 on March 24, 2025

    This was very good. The lemon breadcrumbs really elevate the dish. There is a lot of tweaking possibilities with this recipe.

  • bernalgirl on December 05, 2023

    This was so much more delicious than expected. I’ve made the Six Seasons cauliflower ragu, which I found meh. My only change was to use preserved lemons because that’s what I had on hand, and I think it added a richness that I would repeat. Delicious new standard.

  • Lepa on June 10, 2022

    This is a nice cauliflower sauce. The anchovies, garlic, red peppers and tomato paste really add a nice depth of flavor. While I usually love parmesan, the lemony breadcrumbs were perfect here.

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