Incredible Baked Cauliflower and Broccoli Cannelloni

July 28, 2008 · 14 comments · Print This Post

in Dinner, Pasta / Grains

I'll Do Anything Cannelloni

Remember the song I’d Do Anything from the musical Oliver? Well while making this recipe I realized that I would obviously do anything for Jamie Oliver, even cook with *gasp* anchovies. If Jamie and I were doing this little duet on a stage in the West End somewhere it might have gone something like this:

[Erin (sung)]
I’ll do anything
For you Jamie anything
For you mean everything to me.

I know that
I’ll cook anything
For your cheeky smile, anything —
For your cheeky smile, ev’rywhere —
I’d see.

Would you make that cannelloni I banged out on my show the other day?


Chop up broccoli and cauliflower and cook it till it’s mush?


Turn CK’s mouth into a four alarm fire with too many chiles?


Even cook with anchovies?

What? Fish?!
*crickets* I’ll have to think about that…um.  Ok?!
I’d cook anything
For one kiss — everything
Yes, I’d do anything…

Wow!  Even Fish?! What a brilliant girl!

Anything for you!!

Look Out for Anchovies!

Incredible Baked Cauliflower and Broccoli Cannelloni
Originally included in the cookbook Jamie at Home scheduled to be published on September 16, 2008

Sea salt
1 pound broccoli, washed, florets and stalks chopped
1 pound romanesco or white cauliflower, washed, florets and stalks chopped
Olive oil
7 cloves garlic, peeled and finely sliced
1 small bunch fresh thyme, leaves picked
1 (1-ounce) can best-quality anchovies in oil, drained and chopped, oil reserved
2 to 3 small dried chiles, crumbled (Note: I used 4 because Jamie used 4 on the episode.  It was seriously spicy, which I was OK with, but you should probably stick to 2 or 3).
Freshly ground black pepper
2 cups good-quality tomato sauce
Good-quality red wine vinegar
2 cups creme fraiche
7 ounces Parmesan, finely grated
16 cannelloni tubes
1 small bunch fresh basil, leaves picked
7 ounces good-quality mozzarella cheese
Extra-virgin olive oil
4 large handfuls arugula leaves, washed and dried
1 lemon

Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly – overcooking the vegetables not only intensifies their flavor but gives you the texture that you need for this recipe. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side – I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.

Now, to make a really quick and easy white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down.

Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up – don’t be stingy! – and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.

Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.

{ 14 comments… read them below or add one }

1 Allen July 28, 2008 at 10:45 am

I love a good musical 🙂 But, how was the cannelloni – worth making? I watched this same episode and it intrigued me too.


2 Erin July 28, 2008 at 10:49 am

Allen – Of course it was good! A. I posted it. If it blew it would have been categorized as yet another “ErinCooks” disaster and B. It’s Jamie Oliver. Do you even need to ask 😉


3 sharon July 28, 2008 at 11:42 am

::cracking up:: This looks absolutely amazing and great job with the cannelloni. My last attempt ended up in semi-cylindrical rolls, not nearly as nice & neat as yours!


4 Colleen/FoodieTots July 28, 2008 at 12:42 pm

Ok, I love anchovies anyway, but this sounds seriously amazing. How fishy did it taste though? Sadly, I don’t think my hubby is quite so infatuated by Jamie (of course, I could just tell him it’s from Nigella…)


5 Erin July 28, 2008 at 12:46 pm

Sharon – Using a ziplock bag with the end cut off was a really big help with filling the pasta on this recipe. I do recommend filling the bag in a few cycles though. I put it all in at once and kept dropping it on the counter and making a mess 🙂

Colleen – I had a hard time with the anchovies. I seriously gagged opening the tin, but once they’re in the pan they melt away completely. The most prevalent flavor for me in the end was actually the dried peppers. Just don’t tell your husband they’re in the recipe. There’s a slight taste, but if you don’t actually see the fish go in the pan I don’t think you’ll be able to tell what it is.


6 EB July 28, 2008 at 12:54 pm

I don’t know what this say but we’ve been busting out in Oliver! songs around this house during cooking lately too. Seriously. No joke. Clearly this is an epidemic.


7 Hänni July 28, 2008 at 4:08 pm

zomg you cooked with fish. i guess anything’s possible, even your broadway run with jamie oliver.


8 Patricia Scarpin July 29, 2008 at 6:57 pm

Erin, I’m a huge fan of Jamie too – “Jamie at home” is aired on Satuday nights here in Sao Paulo and the hubby and I watch it religiously!
I make pizza, he opens a sparkling wine and we watch it together. It’a a lot of fun – even the hubby, who can’t even boil water, loves the show. And I have made his chicken oregano bake and his potato salad and they were “rock ‘n’ roll” 🙂

I think I’ll add this recipe you posted to my to try list and it’s going to climb to the top! 🙂


9 Julia July 30, 2008 at 10:10 am

That looks so good! Have you ever heard of anchovy “paste”? It’s in a tube. Pretty sure you can get it in a grocery store (check the Italian section). It will keep, literally, forever in the fridge. If you just need a tiny bit for that salty flavor, it’s great. My dad used to squirt a bit into a green olive and drop one into a martini. I loooved them as a kid (the olives, then later…the martinis). I know, gross…while little Erin was home eating ritz crackers and fluff, I was eating olives stuffed with anchovy paste.


10 Abbey July 30, 2008 at 5:10 pm

I am SERIOUSLY Laughing my butt off right now!!

Don’t you wish you could actually laugh your butt off. Then I could eat a whole lot more without really caring that it would go straight to my backside. Cause I know I could just hear a great joke and off it comes! : )


11 [eatingclub] vancouver || js July 31, 2008 at 1:21 am

The canneloni look great! When I saw the episode, I thought what a great way to use up broccoli and cauliflower. Good to hear it was delicious as well.


12 My Sweet & Saucy July 31, 2008 at 11:53 pm

Oh my does that look good! Hot…creamy…delicious!


13 Haley August 4, 2008 at 12:53 pm

We would like to feature this recipe on our blog. Please email [email protected] if interested. Thanks 🙂



14 Rebecca August 13, 2008 at 10:07 pm

That looks super cheesy and amazing! And anchovies too. I have to cook this.


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