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.
INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI
Provided by Jamie Oliver
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- This is a twist on the classic Italian dish of orecchiette with broccoli, anchovies and garlic - I've added cauliflower and made it an oven-baked dish. The flavors are amazing.
- 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.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER
Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!
Provided by ChefBillT
Categories Main Dish Recipes Pasta
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
- Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
- Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.
Nutrition Facts : Calories 387 calories, Carbohydrate 56.2 g, Cholesterol 16 mg, Fat 12.3 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 394.9 mg, Sugar 3.6 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
BROCCOLI & CAULIFLOWER CHEESE
Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish
Provided by Lucy Netherton
Categories Side dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
- To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
- Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.
Nutrition Facts : Calories 242 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.53 milligram of sodium
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
BROCCOLI CAULIFLOWER COMBO
Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! -Clara Coulston, Washington Court House, Ohio.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, combine all ingredients. Cover and cook over medium heat until vegetables are crisp-tender, 6-8 minutes, stirring occasionally.,
Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 204mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges
CANNELLONI BRASSICA - JAMIE OLIVER
Make and share this Cannelloni Brassica - Jamie Oliver recipe from Food.com.
Provided by Ennoia
Categories Cauliflower
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Break broccoli and cauliflower into small pieces and boil in salted water for ~6minutes to cook them through.
- Slice 7 cloves of garlic & dice 4 hot chili peppers.
- On medium heat in a frying pan, add 3 tbps of olive oil. When the oil is hot, add sliced garlic to pan to saute. Add thyme leaves, diced chili peppers and 3 anchovies.
- Drain broccoli & cauliflower. Once garlic has begun to turn golden add broccoli and cauliflower to the pan. Stir all ingredients and cook for about 15 minutes until the broccoli and cauliflower has broken down. Assist the process by occasionally breaking it down with a wooden spoon.
- Take the pan off of heat to cool down.
- Prepare the béchamel sauce: grate 1.5-2.5 cups of good parmesean into the crème fraiche. Add a pinch of pepper. Set aside for assembly of cannelloni shells.
- Once the broccoli & cauliflower have cooled down, you need to mash them up together. You can do this a few ways, but the easiest is to bring out a hand blender and quickly give it a whiz or use a food processor until smooth. Once this is done (and it's cool enough!), scoop filling into a piping bag. (Here you can actually use a plastic bag and cut a corner if you don't have a proper piping bag - it works just as well.).
- Prep pan for cannelloni shells: in a large baking tray (large enough for 24 cannelloni shells), put 1/2 centimeter of tomato sauce on the bottom with a pinch of salt and 2 tbsp red wine vinegar.
- Squeeze filling (via the piping bag) into each of the shells. Place in the pan once filled.
- On top of the cannelloni shells, place basil leaves - as many as you'd like.
- Top shells & basil with Béchamel Sauce & season with more black pepper.
- Top with slices of mozzerella and remaining parmesean cheese.
- Bake at 190C for 30-40 minutes or until the cheese is golden brown.
Nutrition Facts : Calories 411.5, Fat 26.1, SaturatedFat 12.1, Cholesterol 63.3, Sodium 1190.2, Carbohydrate 30.6, Fiber 9.5, Sugar 12.2, Protein 20.8
More about "cauliflower and broccoli cannelloni food"
JAMIE OLIVER'S INCREDIBLE BAKED CAULIFLOWER AND …
From hotcooking.co.uk
Servings 6Total Time 1 hr 30 mins
CHEESY BROCCOLI AND CAULIFLOWER CASSEROLE RECIPE - SUPER ...
From superhealthykids.com
BROCCOLI AND CAULIFLOWER - CANADIAN LIVING
From canadianliving.com
BROCCOLI AND CAULIFLOWER CANNELLONI | CLEAN SLATE COOKING
From cleanslatecooking.wordpress.com
BROCCOLI, CAULIFLOWER & CANNELLINI BEAN | FASTFOODMYSTYLE
From fastfoodmystyle.com
CANNELLONI WITH CAULIFLOWER AND ROMANESCA | SIMONE'S KITCHEN
From insimoneskitchen.com
INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI ...
From pinterest.com
CAULIFLOWER AND BROCCOLI CHEESE TART: COMFORTING DISH FOR ...
From thesouthafrican.com
BROCCOLI AND CAULIFLOWER CANNELLONI | RECIPE | CANNELLONI ...
From pinterest.com.au
INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI
From thehomechannel.co.za
INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI ...
From punchfork.com
BROCCOLI PASTA WITH CREAMY CAULIFLOWER SAUCE - BOO BOO'S ...
From booboosbakery.com
BAKED CAULIFLOWER AND BROCCOLI CANNELLONI
From anaustralianeatsinlondon.blogspot.com
CANNELLONI WITH BROCCOLI & CAULIFLOWER - FOODS AND DIET
From foodsanddiet.com
INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI ...
From fooddiez.com
BAKED CAULIFLOWER AND BROCCOLI CANNELLONI | MOUTHWATERING ...
From mouthwateringmunchies.com
BAKED CAULIFLOWER AND BROCCOLI CANNELLONI - KAYLA MARIE'S ...
From kaylamarieskitchen.blogspot.com
CAULIFLOWER AND BROCCOLI CANNELLONI | LUIS VELAZQUEZ CABILLAS
From luisvelazquezcabillas.wordpress.com
10 BEST BROCCOLI CAULIFLOWER SIDE DISH RECIPES | YUMMLY
From yummly.com
BROCCOLI AND CAULIFLOWER WITH GARLIC AND OIL - CANADIAN LIVING
From canadianliving.com
CAULIFLOWER BROCCOLI CHEESE | JAMIE OLIVER RECIPES
From jamieoliver.com
JAMIE OLIVER'S BAKED CAULIFLOWER AND BROCCOLI CANNELLONI
From singlishswenglish.blogspot.com
SAVE WITH JAMIE: THE BEST CAULIFLOWER AND BROCCOLI CHEESE ...
From cbc.ca
CAULIFLOWER AND BROCCOLI CURRY WITH CASHEW NUTS ...
From givemesomespice.com
10 BEST FRESH BROCCOLI AND CAULIFLOWER RECIPES | YUMMLY
From yummly.com
ROASTED BROCCOLI AND CAULIFLOWER RECIPE (EASY ...
From wholesomeyum.com
INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI ...
From pinterest.com
CAULIFLOWER CANNELLONI RECIPE WITH FONTINA
From olivemagazine.com
CAULIFLOWER AND BROCCOLI LASAGNA - FERMENTING FOR FOODIES
From fermentingforfoodies.com
ROASTED BROCCOLI + CAULIFLOWER WITH PARMESAN | CLEAN FOOD ...
From cleanfoodcrush.com
INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI ...
From webetutorial.com
CAULIFLOWER AND BROCCOLI CANNELLONI | SWEET AND SPICED
From sweetandspiced.wordpress.com
INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI ...
From crecipe.com
EASY ROASTED BROCCOLI AND CAULIFLOWER - HURRY THE FOOD UP
From hurrythefoodup.com
CANNELLONI WITH BROCCOLI & CAULIFLOWER - FOODISTA.COM
From foodista.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love