Cauliflower and Ricotta Stuffed Cannelloni Recipe
This baked cauliflower cannelloni is a perfect winter warmer, a beautiful cauliflower and ricotta cheese puree baked to perfection with bechamel sauce and mozzarella.
Servings 2 Servings
Calories 992kcal
Ingredients
- 125 g 10 Cannelloni Tubes
- 125 g Fresh Mozzarella Cheese 4oz
- 35 g Parmesan Cheese ⅓ Cup (be sure to use a Vegetarian alternative if needed)
For the Cannelloni Filling:
- 400 g Cauliflower Florets 3-4 Cups
- 200 g Ricotta Cheese ¾ Cup
- 1 teaspoon Dried Oregano
- ½ teaspoon Dreid Basil
- 1 teaspoon Salt
- ⅛-¼ teaspoon White Pepper
For the Tomato Sauce:
- 2 tablespoon Olive Oil
- 2 Garlic Cloves
- 200 g Tomato Passata ¾-1 Cup
For the Bechamel Sauce:
- 15 g Butter 1 tablespoon
- 15 g Flour 2 tablespoon
- 125 ml Milk ½ Cup
- 1 Pinch Salt
- 1 Pinch White Pepper
Instructions
- Heat a large saucepan over a medium-high heat and add enough water so that it does not come up higher than the base of a steamer basket. Bring the water to a boil, add the cauliflower florets and steam them for 15 minutes or until very tender.
- Add the steamed cauliflower to the bowl of a food processor along with the ricotta cheese, dried oregano, basil, salt and white pepper and pulse to form a smooth puree. Have a taste and add more salt if required. Set this puree aside to cool completely whilst you make the bechamel and tomato sauces.
- Heat a 24cm or 10" frying pan over a low-medium heat and add the olive oil.Bash the garlic cloves with the side of a knife and peel them, then throw them into the pan with the olive oil and cook them for 5 minutes.
- When the garlic is fragrant and starting to become golden, pour in the tomato passata and cook for as long as it takes to make the bechamel sauce.
- Heat the butter for the bechamel sauce over a medium heat in a 15cm or 6" saucepan, and when it has melted, add the flour, then cook for 2-3 minutes.
- Stir in the milk little by little, making sure that all of the previous milk has been incorporated before you add any more. Keep going until you have a nice smooth white sauce, and then season with salt and white pepper to taste. Then set aside.
- Remove the garlic cloves from the tomato and pour the sauce into the base of a 25cm by 15cm (10" x 6") baking dish.
- Transfer the cauliflower puree to a piping bag with a nozzle just a little smaller than the cannelloni tubes and then fill the tubes, transferring them to the baking dish as you go.
- Slice the mozzarella cheese and layer it over the tubes, then pour over the bechamel sauce.
- Grate the parmesan cheese and sprinkle it over the dish, cover it with foil and bake for 30 minutes at 180°C or 350°F, then remove the foil and cook for another 25-30 minutes.
I find standing the tubes on a spatula as they are filled helps with this process.
Nutrition
Serving: 1 | Calories: 992kcal | Carbohydrates: 85g | Protein: 43g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 29g | Cholesterol: 138mg | Sodium: 2121mg | Fiber: 13g | Sugar: 12g
