Olive Magazine
Cauliflower and Fontina Cannelloni Recipe

Cauliflower and fontina cannelloni

Published: April 11, 2016 at 8:31 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This recipe for cauliflower and fontina cannelloni comes from the chefs at Cantino Corvino, London. It's a delicious, comforting pasta dish

  • Vegetarian
Nutrition:
NutrientUnit
kcal640
fat42.2g
saturates23.6g
carbs42.9g
fibre4.4g
protein20g
salt0.7g
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Make this cauliflower and fontina cannelloni dish, then check out our vegetarian lasagne, vegetarian moussaka, vegetarian risotto and other vegetarian recipes.

Ingredients

  • 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

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

Ravioli Recipe with Buttered Lemon Greens
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