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.
- 0.5 head cauliflower, blitzed to a couscous consistency
- 2 medium eggs
- 1 tsp italian herb seasoning
- salt and freshly ground pepper to taste
- Preheat oven to 190C
- Line two baking sheets with baking paper.
- Steam the cauliflower for 7-10 minutes, until soft and sweetened
- Transfer the cauliflower to a piece of cheesecloth or a clean tea towel and squeeze to remove any excess water.
- In a medium sized bowl, beat the eggs and then stir in the cauliflower and the rest of the ingredients
- 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)
- Bake for 20 minutes until slightly browned, dry to touch and pliable.
- Remove from the oven and turn over onto some baking paper on a wire rack rack to cool