This Whole Cauliflower in Heavenly Beef Ragoût transforms this everyday vegetable into the main attraction. Stewed over low heat with a delicious concoction of diced vegetables, beef, and a fragrant sauce made with wine, balsamic vinegar and beef stock, this is one dish you’re going to love!

While cauliflower has grown in demand as more people discover how to use it as a healthy substitute for rice (think cauliflower rice) or potatoes (think mashed cauliflower), this veggie still tends to be relegated to its role as a side dish. Rarely, if ever, does cauliflower get to shine as the star of any recipe.

Today, we’ll be bringing this humble vegetable back into the limelight, cooking it whole and intact along with a mouthwatering beef ragoût sauce. Not only is this a fuss-free method to cook up a comforting meal, it’s also a unique way to serve cauliflower!

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Starting with the base, you’ll need plenty of diced firm vegetables – I’ve used onions, carrots, celery and garlic. Sauté the vegetables in a large pot until they are cooked, and then brown the beef cubes slightly before making a well in the middle and placing the whole cauliflower head in the center. Next, add the ingredients for the sauce, cover the pot and let the ingredients stew over low heat until the cauliflower is fork tender. Sprinkle some fresh chopped parsley on top of the beef ragoût for a refreshing pop of color, and tuck in!

Felicia Lim

Whole Cauliflower in Heavenly Beef Ragoût

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Total time:1 hr

Cook Time:45 mins 45 minutes

Prep Time: 15 mins 15 minutes

Serves:2

Whole Cauliflower in Heavenly Beef Ragoût

Recipe by: Felicia Lim

Stewed over low heat with a delicious concoction of diced vegetables, beef, and a fragrant wine and beef sauce, this is one dish you’re going to love!

Tools

• Large pot with cover

Ingredients

• 1 head cauliflower, with large outside leaves removed
• 2 T coconut oil
• 1 large yellow onion, diced
• 1 large carrot, diced
• 4 celery stalks, diced
• 3 large garlic cloves, minced
• ½ lb beef tenderloin, cubed
• 2 T balsamic vinegar
• 1 cup red wine
• 3 cups beef stock
• Salt and pepper, to taste
• Fresh chopped parsley, to garnish

Instructions

• Wash the cauliflower head and remove any large outside leaves.
• Heat up the coconut oil in a large pot over medium heat. Sauté the onions, carrots, celery, and garlic for about 3 to 5 minutes, until just cooked.
• Reduce heat to low and add in the beef cubes. Sauté for 1 minute until browned on the outside.
• Make a well in the middle of the beef and vegetables and place the whole cauliflower head in the center. Pour in the balsamic vinegar, red wine, and beef stock (the sauce should come up to half of the height of the cauliflower) and cover. Cook for 40 minutes, until the cauliflower is fork tender.
• Add salt and pepper to taste. Sprinkle with fresh chopped parsley and serve.

Tip: It’s important to cover the pot to create a “steaming” effect that will cook the cauliflower, since only half of the cauliflower will be submerged in the sauce. Make sure that as the cauliflower cooks, the heat is switched down to low so that the beef cubes and veggies do not become overcooked.

(You’ll Also Love: Rainy Day Beef Tomato Soup)