Cauliflower cannelloni


I used cauliflower to make pizza bases  and today I decided to see if they would work a little thinner, to go with a Bolognese sauce I was making. I was a bit worried they wouldn’t be pliable enough to roll but they were and I thoroughly enjoyed them.

I served mine rolled with homemade bolognese sauce and wilted spinach inside, topped with a little more sauce and grated Parmesan cheese and with roasted white aubergine on the side.


The amounts below will make enough for three large ‘cannelloni’.

NB. Adding a tablespoon of buckwheat or almond flour will help to bind the cauliflower together if the dough is a little too sticky.

Cauliflower Cannelloni


  • 0.5 head cauliflower, blitzed to a couscous consistency
  • 2 medium eggs
  • 1 tsp italian herb seasoning
  • salt and freshly ground pepper to taste


  1. Preheat oven to 190C
  2. Line two baking sheets with baking paper.
  3. Steam the cauliflower for 7-10 minutes, until soft and sweetened
  4. Transfer the cauliflower to a piece of cheesecloth or a clean tea towel and squeeze to remove any excess water.
  5. In a medium sized bowl, beat the eggs and then stir in the cauliflower and the rest of the ingredients
  6. Press onto the baking sheets using a palette knife or spatular and flatten into a thin layer (or cover with a sheet of baking paper and roll out with a rolling pin)
  7. Bake for  20 minutes until slightly browned, dry to touch and pliable.
  8. Remove from the oven and turn over onto some baking paper on a wire rack rack to cool

2 comments on “Cauliflower cannelloni

  1. Pingback: Cauliflower Pancakes | Tolu's Kitchen

  2. Pingback: Cauliflower Pizza Crust and Marinara Sauce (Gluten free) | Tolu's Kitchen

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