After all, one thing that's fantastic about family traditions is the change that happens over generations, those personal touches. My Roasted Cauliflower Steaks Parmigiana provides all the yumminess of the classic breaded chicken cutlet dish, but with fewer calories and more veggie goodness (yes, the Roasted Garlic Ragu tomato sauce also counts toward your daily vegetable intake). It's the Full Belly Sisters' approach to tradition!
One woman who certainly put her own personal spin on a family recipe was Assunta Cantasano, who came to America from Naples, Italy. In order to support her family during The Great Depression, she bottled and sold her homemade pasta sauce, made from the highest-quality ingredients and simmered in tradition. Assunta's sauce is now famous under the Ragu name. And that homemade quality has continued through the generations. Ragu has no artificial flavors or high fructose corn syrup—yet it's affordable, easily found in your supermarket, and totally delicious.
So, grab some Ragu sauce and start your own family tradition with my hearty, healthy Roasted Cauliflower Steaks Parmigiana! Or create your own dish for a chance to win up to $3,000 (more on that below).
serves 2 to 4
- large head of cauliflower
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup Ragu Roasted Garlic Sauce (or pick one of their other delicious varieties)
- 8 oz. fresh mozzarella, cut into eight slices
- pinch of red pepper flakes
- couple pinches of salt and freshly-ground pepper
- chopped fresh parsley, to garnish
- cooked pasta, tossed with additional Ragu Sauce (optional)
Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper. Combine the olive oil, garlic, red pepper flakes, salt and pepper in a small bowl.
Remove the tough outer leaves of the cauliflower and discard. Leave the core intact but trim the stem so that the cauliflower can stand on it without wobbling. Using a sharp, large knife, cut the cauliflower down the center, dividing the cauliflower in half. Then carefully cut 3/4-inch-thick slices (so you'll have two "steaks" from each half). Arrange on the prepared baking sheet in a single layer. Reserve extra florets for cauliflower rice, cauliflower popcorn, or buffalo cauliflower bites. (Can you tell I love cauliflower?)
Brush the tops of the slices with the olive oil mixture.
Roast for about 20 minutes, then carefully turn over (I used a spatula and large spoon to support the steaks as I flipped them). Brush with more of the olive oil mixture and roast for an additional 15 minutes or so. The steaks should be golden and caramelized.
Top each cauliflower steak with three to four tablespoons of sauce and two slices of mozzarella cheese. Return to the oven for five to 10 minutes, until the cheese is melted. Then turn on the broiler to allow the cheese to brown slightly, about two to five minutes. Keep an eye on it so the mozzarella doesn't burn!
Serve with your favorite pasta, cooked and tossed with the rest of the Roasted Garlic Ragu Sauce.
Or just enjoy the cauliflower steaks on their own for a low-carb, grain-free meal!
Ooh, and make sure you check out this awesome contest on Food.com: Ready. Set. Cook! It challenges home cooks to create new and unique recipes featuring Ragu sauce, plus a set list of other ingredients. I know you have some great ideas simmering in your brains, so enter now for your chance to win!
Grand Prize: $3,000
People’s Choice: $750
What will YOU make with Assunta's Ragu sauces?