Baked Cauliflower with Anchovies and Broccoli Cannelloni

Baked Cauliflower with Anchovies and Broccoli Cannelloni Recipe

A tasty recipe infused with cauliflower and anchovies
Yield: 4 – 6    Preparation Time: 20    Cooking Time: 1 hour 10 minutes
A delicious oven-baked dish with a touch of Italy.


1 pound broccoli, washed, florets and stalks chopped
1 (1-ounce) can anchovies in oil, drained and chopped, oil reserved
1 pound cauliflower, washed, florets and stalks chopped
7 cloves garlic, peeled and finely sliced
2 cups tomato sauce
7 ounces Parmesan, finely grated
16 cannelloni tubes
7 ounces mozzarella cheese
Red wine vinegar
2 cups crème fraiche
1 small bunch fresh thyme, leaves picked
2 to 3 small dried chilies, crumbled
1 small bunch fresh basil, leaves picked
4 large handfuls arugula leaves, washed and dried
1 lemon
Olive oil
Freshly ground black pepper
Extra-virgin olive oil

Recipe Instructions

Cook the vegetables.
Bring a saucepan of salted water to the boil and add the broccoli and cauliflower. Boil for 5 – 6 minutes and then drain. Reserve the cooking water.

In a wide saucepan pour in the olive oil and add the garlic. Fry briefly then add the thyme leaves, anchovies, anchovy oil and chilies. Fry for a few seconds more then add the cooked broccoli and cauliflower along with 4 tablespoons of the reserved cooking water. Mix everything together, cover with a lid (leaving a little gap) and cook slowly for 15 – 20 minutes stirring regularly. Remove the lid for the last 5 minutes. Remove from the stove. Crush the vegetables with a potato masher and spread the mixture out on a baking sheet to cool. Season with salt and pepper.

Make a white sauce.
Mix the crème fraiche with half of the parmesan cheese, a pinch of salt and pepper and a little of the reserved cooking water to thin it down.

Prepare the cannelloni.
Get a baking dish the right size for the cannelloni and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.
Use a piping bag and fill up the cannelloni tubes with the broccoli and cauliflower mixture. Place the tubes in a single layer on top of the tomato sauce. Place the basil leaves on top of the cannelloni and pour the white sauce over the top. Season with black pepper and sprinkle over the Parmesan and mozzarella cheese. Drizzle with olive oil and bake for 30 – 40 minutes in a preheated oven at 375F until golden.

Drench the arugula leaves with a little lemon juice and a good amount of extra virgin olive oil. Serve with the cannelloni.