🥦 Cauliflower Cannelloni in Pasta Sauce

Name: Cauliflower Cannelloni in Pasta Sauce
Total time: 50 min
Yield: 4 servings
Ingredients: 1 Kopf Cauliflower (large); 250 g Ricotta; 150 g Mozzarella (shredded); 500 ml Passata (strained tomatoes); 2 Stück Garlic clove; 50 g Parmesan (shredded); 1 Esslöffel Olive oil; 1 Teelöffel Salt; 1 Teelöffel Oregano (dried)

420 kcal · 50 min · 4 servings

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Ingredients

1 Kopf Cauliflower (large)
250 g Ricotta
150 g Mozzarella (shredded)
500 ml Passata (strained tomatoes)
2 Stück Garlic clove
50 g Parmesan (shredded)
1 Esslöffel Olive oil
1 Teelöffel Salt
1 Teelöffel Oregano (dried)

Instructions

1. Wash the cauliflower and remove the core. Cut it into large florets.
2. Steam the florets for 10 minutes until very soft. Let them drain.
3. Mix the ricotta with half of the mozzarella, salt, and oregano in a bowl.
4. Stuff the soft cauliflower florets with the ricotta mixture.
5. Heat olive oil in a pan. Sauté the chopped garlic for 1 minute.
6. Pour the passata into the pan, season with salt, and simmer the sauce for 5 minutes.
7. Place the stuffed cauliflower florets in a casserole dish. Pour the tomato sauce over them.
8. Sprinkle the parmesan and remaining mozzarella on top. Bake for 20 minutes at 180 degrees.

Nutrition per serving

kcal: 420
Protein: 22 g · Fett/Fat: 24 g · Carbs: 35 g