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Fried Cauliflower With Ragu Marinara Sauce #Ragu

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“Ragú® Recipe Contest Entry. This appetizer will be a winner even with picky eaters who dislike vegetables! Anything fried and served with bacon and marinara is a win-win!”

Ingredients Nutrition

  • 1 head cauliflower, washed and cut to bite size
  • 12 lb bacon, cut up into small pieces
  • 1 small onion, chopped
  • 2 cups breadcrumbs
  • 1 egg, beaten
  • 1 cup flour
  • 12 cup parmigiano, grated
  • 24 ounces Ragú® Pasta Sauce, tomato and sweet basil sauce
  • oil (for frying)
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 1 platter and paper towels


  1. Step one: Heat about 3-4 inches of oil in a medium size pot on medium heat. Next, in three different bowls, put flour, beaten egg and bread crumbs. Stir, in one of the bowls, flour, salt and pepper and parmigiano cheese, then toss in bite size cauliflower, coat evenly. Next, dip flowered cauliflour in beaten egg and coat evenly, then toss in bread crumbs. Coat evenly. Let the breaded pieces of cauliflower sit for a few minutes (1-2).
  2. Step two: In a medium size fry pan, fry the bacon and onion until bacon is crispy. Drain on a paper towel. In the same pan, heat about 2 cups of the Ragu sauce for about 1 minute, stir in the onion and bacon mixture and pour in a serving dip bowl. Now, line the platter with paper towels and set aside to drain vegetables after frying. Put one small piece of breaded cauliflower with a slotted spoon or tongs in the oil to test if oil is hot enough, (about 350-60 degrees F). If the vegetable starts to bubble in oil, continue to fry the rest of the cauliflower about 3-4 pieces at a time depending on how big your frying pot is. Drain on paper towels on platter. Serve the cauliflower with the Ragu sauce. Can be served warm or room temperature.

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