Meals and Courses

Blue Cheese and Cauliflower Cannelloni

cook 30 mins
Tags: Quick eats
  • 1 head of cauliflower, cut into florets
  • 40 g (1 1/2 oz) walnuts
  • 12 fresh lasagne sheets
  • 200 g (7 oz) cream cheese
  • 150 g (5 oz) blue cheese, such as Gorgonzola
  • oil, for greasing
  • 250 g (8 oz) crème fraîche
  • 5 tablespoons milk
  • 25 g (1 oz) Parmesan cheese, grated
  • salt and pepper
  • watercress salad, to serve
  • Cook the cauliflower in a saucepan of boiling water for 7–10 minutes until cooked through. Drain loosely and return to the pan. Mash to a rough paste and leave to cool slightly.
  • Place the walnuts in a small frying pan and dry-fry for 3 minutes or until lightly golden, then roughly chop. Prepare the lasagne sheets, if necessary, according to the pack instructions.
  • Mix together the cooled cauliflower, cream cheese and blue cheese in a bowl. Spoon a little filling along the length of each sheet, then roll up and place in a large greased ovenproof dish.
  • Mix together the crème fraîche and milk in a jug until smooth, season and pour over the cannelloni. Scatter with the Parmesan and walnuts.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes or until golden, bubbling and heated through. Serve with a watercress salad.
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