Broccoli And Cauliflower Cannelloni - cooking recipe

Ingredients

14 oz cauliflower, quartered
2 tbsp olive oil
10 oz broccoli, cut into tiny florets
2 cloves garlic, finely chopped
8 oz cherry tomatoes, halved
1 None fresh long red chili pepper, seeded and finely chopped
2 tsp finely chopped fresh rosemary
1 can (15 oz) lentils, drained and rinsed
1 container (15 oz) ricotta cheese
1/2 cup finely grated Parmesan cheese
1 can (15 oz) crushed tomatoes
10 None fresh cannelloni sheets
1/2 cup grated mozzarella cheese

Preparation

Preheat the oven to 400\u00b0F.
Steam cauliflower 10 mins or until very tender. Cool.
Meanwhile, heat oil in a large skillet on medium heat. Cook broccoli, garlic, cherry tomatoes, chili pepper and rosemary, stirring, 8 mins or until vegetables are softened. Stir in lentils. Season to taste.
Process steamed cauliflower with ricotta and half the Parmesan cheese until smooth. Season to taste.
Pour half of the canned tomatoes in the bottom of a shallow 12 x 8-inch baking dish. Place cannelloni sheets on a work surface. Divide filling among sheets, spooning it lengthwise across the middle. Roll up lengthwise; place, seam-side down, in dish in tight rows. Spoon remaining canned tomato over the top of cannelloni, making sure they are completely covered.
Spread cauliflower mixture over top of cannelloni, not quite spreading to the edge of the dish. Sprinkle with mozzarella and remaining Parmesan cheese.
Bake 30 mins or until golden and cooked through.