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.

No additional tips available.

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

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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.

Broccoli And Cauliflower Cannelloni

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