INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI
Categories Cheese Pasta Bake Vegetarian Kid-Friendly Dinner Casserole/Gratin Broccoli Cauliflower Potluck
Yield 8 people
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water. Heat a wide saucepan, pour in olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar. To make a white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down. Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner to pipe the filling into the cannelloni tubes. (Or use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top. Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.
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Theresa Downing
[email protected]This dish was a bit too cheesy for my taste, but I think I would like it better with a different type of cheese.
Prasansa Limbu
[email protected]This was a great way to use up some leftover cauliflower and broccoli. I will definitely be making this again.
Ashley Arizaga
[email protected]I loved the combination of cauliflower and broccoli in this dish. The crispy breadcrumb topping was also a nice touch.
Calypso Stracina Collins
[email protected]This is a great recipe for a vegetarian meal. The cauliflower and broccoli are a good source of protein and the ricotta filling is delicious.
Ibrahim Sagor
[email protected]I thought this dish was okay, but I wouldn't make it again. The cauliflower and broccoli were a bit mushy.
Jeffrey Hopper
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler cannelloni recipe next time.
James Channell
[email protected]The filling was a bit bland for my taste, but the crispy breadcrumb topping was delicious.
Rennie Srigiri
[email protected]This was easy to make and turned out great! I will definitely be making it again.
KGmaster r
[email protected]I'm not a huge fan of cauliflower, but this dish was surprisingly good. The broccoli and cheese flavors really came through.
keke Jackson CountDownz
[email protected]This is a great recipe for a healthy and delicious dinner. The cauliflower and broccoli make it a good source of vitamins and minerals.
Phillip Peurasaari
[email protected]I made this last night and it was amazing! The flavors were incredible and the ricotta filling was so creamy.
maneesha gaming
[email protected]This baked cauliflower and broccoli cannelloni was a hit with my family! The filling was flavorful and the crispy breadcrumb topping added a nice touch.