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Incredible Baked Cauliflower and Broccoli Cannelloni (Jamie Oliver) Recipe

Incredible Baked Cauliflower and Broccoli Cannelloni (Jamie Oliver) Recipe

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Incredible Baked Cauliflower and Broccoli Cannelloni (Jamie Oliver)

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Ingredients:

Serving

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

Directions:

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 users

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	809.04 Kcal (3387 kJ)
Calories from fat	424.14 Kcal
		% Daily Value*
Total Fat	47.13g	73%
Cholesterol	94.1mg	31%
Sodium	3440.14mg	143%
Potassium	934.01mg	20%
Total Carbs	49.16g	16%
Sugars	19.37g	77%
Dietary Fiber	8.7g	35%
Protein	47.93g	96%
Vitamin C	126.6mg	211%
Vitamin A	0.6mg	21%
Iron	4.1mg	23%
Calcium	1245.6mg	125%

Amount Per 100 g
Calories	136.71 Kcal (572 kJ)
Calories from fat	71.67 Kcal
		% Daily Value*
Total Fat	7.96g	73%
Cholesterol	15.9mg	31%
Sodium	581.31mg	143%
Potassium	157.83mg	20%
Total Carbs	8.31g	16%
Sugars	3.27g	77%
Dietary Fiber	1.47g	35%
Protein	8.1g	96%
Vitamin C	21.4mg	211%
Vitamin A	0.1mg	21%
Iron	0.7mg	23%
Calcium	210.5mg	125%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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