Incredible Baked Cauliflower and Broccoli Cannelloni
Indulge in the comforting flavors of this *Incredible Baked Cauliflower and Broccoli Cannelloni*, a delectable twist on a classic Italian favorite. This recipe combines tender, nutrient-packed cauliflower and broccoli florets, blended with creamy ricotta and Parmesan cheeses, to create a luscious filling for perfectly al dente cannelloni tubes. Smothered in a rich marinara sauce and topped with a velvety béchamel, this dish is crowned with golden, bubbling mozzarella for the ultimate comfort food experience. Perfectly seasoned with garlic, Italian herbs, and a hint of nutmeg, this baked masterpiece is both hearty and wholesome, making it an irresistible vegetarian dinner option. Serve warm with fresh basil and a side of crusty bread for a meal that’s sure to impress family and guests alike!
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Recipe Information
Ingredients
- 12 pieces dry cannelloni tubes
- 250 grams cauliflower florets
- 250 grams broccoli florets
- 250 grams ricotta cheese
- 60 grams grated Parmesan cheese
- 150 grams grated mozzarella cheese
- 2 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 500 milliliters whole milk
- 0.25 teaspoon nutmeg
- 400 grams marinara sauce
Instructions
Preheat the oven to 190°C (375°F). Grease a large oven-safe baking dish with a bit of olive oil.
Bring a large pot of salted water to a boil. Add the cauliflower and broccoli florets and cook for 5 minutes, until tender. Drain and let cool slightly.
In a food processor, blend the cooked cauliflower and broccoli until finely chopped. Add the ricotta cheese, 30 grams of Parmesan cheese, minced garlic, salt, pepper, and Italian seasoning. Pulse until fully combined and smooth.
Using a small spoon or piping bag (if available), fill each cannelloni tube with the cauliflower and broccoli mixture. Place the stuffed tubes in the greased baking dish in a single layer.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes, until a paste forms. Gradually pour in the milk, whisking constantly to avoid lumps.
Cook the béchamel sauce for 4-5 minutes, stirring often, until thickened. Stir in the nutmeg and 20 grams of Parmesan cheese, and season with a pinch of salt and pepper.
Pour the marinara sauce over the arranged cannelloni tubes, spreading it evenly. Then, pour the béchamel sauce over the marinara layer.
Sprinkle the grated mozzarella cheese and the remaining Parmesan cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is golden and bubbling.
Let the cannelloni rest for 5 minutes before serving. Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 5261 mg | 229% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 26.0 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3022 mg | 232% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
