- Home
- Recipes
- Chef recipes
- Cauliflower and fontina cannelloni
Cauliflower and fontina cannelloni
Published: April 11, 2016 at 8:31 AM
Save recipe
Serves 4
Easy
Total time: 1 hr
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This recipe for cauliflower and fontina cannelloni comes from the chefs at Cantino Corvino, London. It's a delicious, comforting pasta dish
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this cauliflower and fontina cannelloni dish, then check out our butternut squash cannelloni, courgette and ricotta cannelloni, beef cannelloni and more pasta bake recipes.
Ingredients
Nutrition
-
100ml double cream
-
a grating nutmeg
-
1 large or 2 small cauliflower
stalk trimmed
-
olive oil
-
butter
-
1 tsp fennel seeds
-
a pinch chilli flakes
-
2 cloves garlic
chopped
-
1 small onion
finely chopped
-
100g ricotta
-
10g parmesan
plus a grating more
-
30g fontina
grated
-
1 tbsp mascarpone
-
16 fresh lasagne sheets
-
1 egg
beaten
-
a handful sage leaves
-
to serve black onion seeds
Nutrition: per serving
- kcal640
- fat42.2g
- saturates23.6g
- carbs42.9g
- fibre4.4g
- protein20g
- salt0.7g
Ad
Method
-
step 1
Heat the double cream with a grating of nutmeg in a small pan, and simmer until reduced by half (stirring often). Leave to cool.
-
step 2
Break the cauliflower into florets, finely slice and toast in a hot, dry pan until the edges are golden. Put the toasted florets in a food processor (reserve some slices for garnish), and pulse to a fine, couscous-like texture.
-
step 3
Put 2/3 of the blitzed cauliflower into the pan with a drizzle of oil, a knob of butter, the fennel seeds, chilli flakes and ½ the chopped garlic. Fry until the cauliflower is golden and tender, then tip into a bowl to cool.
-
step 4
In the same frying pan, fry the onion and remaining garlic in 1 tbsp olive oil until tender, then add the last 1/3 of the cauliflower couscous, a splash of water and cover with a lid. Cook slowly for about 4 minutes, until tender, then tip into a liquidiser with the reduced double cream and blend to a smooth purée. Season well.
-
step 5
Mix the ricotta, parmesan, fontina, mascarpone and 2 tbsp of the cauliflower purée into the cooled cauliflower couscous. Season well and put the mixture into a piping bag with a wide nozzle.
-
step 6
Heat the oven to 240C/fan 220C/gas 9. Blanch the lasagne sheets for 1 minute in salted boiling water, then refresh in iced water. Pat the pasta sheets dry with kitchen paper and lay them on a clean worksurface.
-
step 7
Pipe the cauliflower mixture 2cm thick along the bottom of a lasagne sheet. Brush the top end with egg and roll up the lasagne sheet into a cylinder. Continue with the remaining pasta and filling. Trim the sheets if they are too long, and are wrapping around the filling too many times.
-
step 8
Put the cannelloni, side-by-side, on a buttered piece of baking paper on a large baking sheet. Grate more parmesan over the top and bake for 10-12 minutes, until golden.
-
step 9
Heat 50g butter in a small pan until it starts to smell nutty and turns golden brown. Add the sage and take off the heat to cool a little.
-
step 10
Warm the remaining purée and spread onto the bottom of warmed serving plates. Put 4 cannelloni on top. Top with the reserved toasted cauliflower slices, a sprinkle of black onion seeds, and the sage and brown butter.
Check out our best ever vegetarian pasta recipes
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue