Incredible Baked Cauliflower and Broccoli Cannelloni

cookiemakin'mama's Note:

I saw this on Jamie at Home and decided to post it so I don't forget to make it. Looks delicious!!!!

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• sea salt
• 1 lb broccoli, washed, florets and stalks chopped
• 1 lb romanesco or 1 lb white cauliflower, washed, florets and stalks chopped
• olive oil
• 7 garlic cloves, peeled and finely sliced
• 1 small bunch fresh thyme, leaves picked
• 1 (1 ounce) can best-quality anchovy packed in oil, drained and chopped, oil reserved
• 2 -3 small dried chilies, crumbled
• fresh ground black pepper
• 2 cups good-quality tomato sauce
• good-quality red wine vinegar
• 2 cups creme fraiche
• 7 ounces parmesan cheese, finely grated
• 16 cannelloni tubes
• 1 small bunch fresh basil, leaves picked
• 7 ounces good-quality mozzarella cheese
• extra virgin olive oil
• 4 large handfuls arugula leaves, washed and dried
• 1 lemon

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Reviews

[Sarah!]

I saw this on one of Jamie's shows and just had to make it, so thanks for posting the recipe. I used lemon thyme instead of regular and no anchovies, but other than that made exactly as written. I also increased the cooking time to about 45 mins. Great flavours in this recipe and certainly one I will be making again.

[Chef # Annaka]

This was so yummy! My guest loved it too. It was easier to prepare than I thought. I used a piping bag for the cauli mixture and found the reason it needs to be cooled is that if it's too hot it just slides straight through so when you pick up the canneloni the filling falls out the other end. The creme fraiche cheese sauce is a fantastic cheat to making a bechamel. I only had 1 cup of creme fraiche so I used 1 cup of cream as well and it turned out OK. I reckon if you didn't have creme fraiche you could use 1 cup of sour cream and 1 cup of cream and it would still be fine. When I was cooking it the kids said it smelt just like an Italian restaurant!