BROCCOLI AND CAULIFLOWER CANNELLONI
The addition of lentils and tomatoes makes this vegetarian pasta bake a hearty, flavoursome family meal.
Categories Midweek Dinner
Time 40m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C/400°F.
- Steam cauliflower 10 minutes or until very tender. Cool.
- Meanwhile, heat oil in a large frying pan over medium heat; cook broccoli, garlic, grape tomatoes, chilli and rosemary, stirring, 8 minutes or until vegetables are softened. Stir in lentils; season to taste.
- Process steamed cauliflower with ricotta and half the parmesan until smooth. Season to taste.
- Pour half of the canned tomatoes over the base of a shallow 19cm x 29cm (7¾-inch x 12-inch) ovenproof dish. Place cannelloni sheets on a work surface; divide filling between sheets, spooning it lengthways across the middle. Roll up lengthways; place, seam-side down, in dish in snug rows. Spoon remaining canned tomato over the top of cannelloni, ensuring they become wet.
- Spread cauliflower mixture over top of cannelloni, not quite spreading it to the edge of the dish. Scatter with mozzarella and remaining parmesan.
- Bake 30 minutes or until golden and cooked through.
Nutrition Facts : ServingSize Serves 4
INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI
I saw this on Jamie at Home and decided to post it so I don't forget to make it. Looks delicious!!!!
Provided by cookiemakinmama
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
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 a couple of good glugs of 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 - overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe. 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 carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side - I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.
- Now, to make a really quick and easy 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. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up - don't be stingy! - 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.
BROCCOLI AND CAULIFLOWER CASSEROLE
This is a favorite family recipe that I ate quite a bit of when I was pregnant. It's just one of those things that you can't get enough of!
Provided by BRIDG
Categories Side Dish Casseroles Cauliflower
Time 1h10m
Yield 7
Number Of Ingredients 9
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
- Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 544.9 calories, Carbohydrate 30 g, Cholesterol 100.7 mg, Fat 38.8 g, Fiber 3 g, Protein 20.5 g, SaturatedFat 22.5 g, Sodium 1544.1 mg, Sugar 5.2 g
CAULIFLOWER AND BROCCOLI BAKE
Fresh broccoli and cauliflower are baked together with a thick cheese sauce!
Provided by R.PENALUNA
Categories Side Dish Casseroles Cauliflower
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
- In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
- Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 8.4 g, Cholesterol 43.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 238.9 mg, Sugar 4.6 g
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CAULIFLOWER AND BROCCOLI CANNELLONI
Categories Cheese Pasta Bake Vegetarian Kid-Friendly Casserole/Gratin Broccoli Cauliflower
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 (1/4 c.) 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 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 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 sprinkle 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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