Broccoli and Cauliflower Cannelloni

 

Broccoli and Cauliflower Cannelloni

Brief Description

A hearty, oven-baked twist on the classic Italian combination of broccoli, anchovy and garlic. Broccoli and cauliflower are cooked down until deeply savoury, then piped into cannelloni tubes and baked with tomato sauce, a creamy Parmesan topping and bubbling mozzarella.

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Key Details

• Serves: 4–6

• Prep Time: 35 minutes

• Cook Time: 30–40 minutes

• Total Time: About 1 hour 15 minutes

• Difficulty: Medium

• Dietary: Vegetarian option, gluten-free option

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Ingredients

For the filling

• Sea salt

• 450 g broccoli, florets and stalks chopped

• 450 g romanesco or white cauliflower, florets and stalks chopped

• Olive oil

• 7 garlic cloves, finely sliced

• Leaves from 1 small bunch thyme

• 30 g anchovies in oil, drained and finely chopped (reserve oil)

• 2–3 small dried chillies, crumbled

• Freshly ground black pepper

For assembling

• 500 ml good-quality tomato sauce

• Red wine vinegar, to taste

• 250 ml crème fraîche

• 100 g Parmesan, finely grated

• 16 dried cannelloni tubes

• Leaves from 1 small bunch basil

• 200 g mozzarella, torn

To serve

• Extra-virgin olive oil

• 4 large handfuls rocket, washed and dried

• 1 lemon

Vegetarian option: omit anchovies and add extra seasoning or a pinch of chilli flakes.
Gluten-free option: use gluten-free cannelloni sheets or layer as a bake without pasta.

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Method

1. Heat the oven to 190°C fan.

2. Bring a large pot of well-salted water to the boil. Add the broccoli and cauliflower and cook for 5–6 minutes, until just tender. Drain, reserving the cooking water.

3. Heat a wide saucepan over medium heat with a generous glug of olive oil. Add the garlic and cook briefly, then add the thyme, anchovies, reserved anchovy oil and chillies.

4. Add the drained vegetables and about 4 tbsp of the reserved cooking water. Stir well, cover loosely and cook gently for 15–20 minutes, stirring regularly, until the vegetables are soft and intensely flavoured.

5. Remove the lid for the final 5 minutes to allow excess moisture to evaporate. Mash the mixture roughly with a potato masher.

6. Season carefully with salt and pepper, then spread the mixture on a tray and allow to cool.

7. Pour the tomato sauce into a baking dish large enough to hold the cannelloni snugly. Season lightly with salt and add a splash of red wine vinegar.

8. In a bowl, mix the crème fraîche with half the Parmesan, seasoning and a little reserved cooking water to loosen.

9. Spoon the cooled vegetable mixture into a piping bag or sturdy sandwich bag with the corner snipped off. Pipe generously into the cannelloni tubes.

10. Arrange the filled cannelloni in a single layer on top of the tomato sauce. Scatter over the basil leaves.

11. Spoon the crème fraîche sauce evenly over the cannelloni. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella.

12. Drizzle with extra-virgin olive oil and bake for 30–40 minutes, until golden and bubbling.

13. Dress the rocket with lemon juice and about three times as much olive oil. Serve alongside the cannelloni with crusty bread.

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Storage

• Freezer: Yes, unbaked or baked, up to 2 months

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Serve with

• Rocket salad with lemon

• Crusty bread or focaccia

• A sharp green salad

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Source

Recipe by Jamie Oliver.

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Tags

main, vegetarian option, italian, pasta, baked