This recipe for cannelloni is very original, because they are filled with cauliflower couscous. It is not a common filling, but it is delicious. Cauliflower couscous is a filling that is very low in calories, but filling and very easy to make. Also, you can serve it as a side dish or main dish. Keep reading and discover how to make vegan cannelloni stuffed with cauliflower, an irresistible vegan recipe.
Contents
Ingredients to make Cauliflower Stuffed Cannelloni:
- 1 package of vegan cannelloni pasta
- 1 cauliflower
- 1 carrot
- 2 mushrooms
- 1/2 cup of crushed tomato
- 1/3 cup grated cheese (I used vegan cheese)
- 1 tablespoon of oil
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of oregano
How to make Cauliflower Stuffed Cannelloni:
- Cut the cauliflower stems and reserve them for other preparations. You will only need the cauliflower florets. Place them in the blender and blend until you get the texture similar to couscous semolina.
- Finely chop the onion, carrot and mushrooms. Heat a pan with a little oil and fry the vegetables until soft. Add the cauliflower couscous to the pan; add salt and pepper and sauté for 1-2 minutes, stirring occasionally. The filling for the vegan cannelloni is ready.
- If necessary, cook the cannelloni pasta following the instructions on the package. I have used the already precooked pasta that does not require previous cooking.
- Fill the cannelloni with cauliflower and vegetables. Arrange them on a baking tray or container in a row and cover them with a little tomato sauce and grated cheese. Remember that cheese must be vegan if you follow a diet free of animal products.
- Preheat the oven to 180 degrees. Bake the cauliflower cannelloni for 30 minutes, or until done.
- Separate the vegan cannelloni into portions sprinkle a pinch of oregano on top and serve.
