Broccoli And Cauliflower Cannelloni Recipe

Name: Broccoli And Cauliflower Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz cauliflower, quartered; 2 tbsp olive oil; 10 oz broccoli, cut into tiny florets; 2 cloves garlic, finely chopped; 8 oz cherry tomatoes, halved; 1 None fresh long red chili pepper, seeded and finely chopped; 2 tsp finely chopped fresh rosemary; 1 can (15 oz) lentils, drained and rinsed; 1 container (15 oz) ricotta cheese; 1/2 cup finely grated Parmesan cheese; 1 can (15 oz) crushed tomatoes; 10 None fresh cannelloni sheets; 1/2 cup grated mozzarella cheese

Servings: persons

14 oz cauliflower, quartered
2 tbsp olive oil
10 oz broccoli, cut into tiny florets
2 cloves garlic, finely chopped
8 oz cherry tomatoes, halved
1 None fresh long red chili pepper, seeded and finely chopped
2 tsp finely chopped fresh rosemary
1 can (15 oz) lentils, drained and rinsed
1 container (15 oz) ricotta cheese
1/2 cup finely grated Parmesan cheese
1 can (15 oz) crushed tomatoes
10 None fresh cannelloni sheets
1/2 cup grated mozzarella cheese

1
Preheat the oven to 400u00b0F.
2
Steam cauliflower 10 mins or until very tender. Cool.
3
Meanwhile, heat oil in a large skillet on medium heat. Cook broccoli, garlic, cherry tomatoes, chili pepper and rosemary, stirring, 8 mins or until vegetables are softened. Stir in lentils. Season to taste.
4
Process steamed cauliflower with ricotta and half the Parmesan cheese until smooth. Season to taste.
5
Pour half of the canned tomatoes in the bottom of a shallow 12 x 8-inch baking dish. Place cannelloni sheets on a work surface. Divide filling among sheets, spooning it lengthwise across the middle. Roll up lengthwise; place, seam-side down, in dish in tight rows. Spoon remaining canned tomato over the top of cannelloni, making sure they are completely covered.
6
Spread cauliflower mixture over top of cannelloni, not quite spreading to the edge of the dish. Sprinkle with mozzarella and remaining Parmesan cheese.
7
Bake 30 mins or until golden and cooked through.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 14 oz cauliflower, quartered, 2 tbsp olive oil, 10 oz broccoli, cut into tiny florets, 2 cloves garlic, finely chopped, and more.

Yes, Broccoli And Cauliflower Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli And Cauliflower Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions