Incredible Baked Cauliflower and Broccoli Cannelloni

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Very good and easy to make. I made a small (6 canneloni version using 100% broccoli, but you could use any veg. I cut down on the number of pans by using a large saucier to boil the broccoli, then I dried it and used it for the filling, and finally used it again to make a bechamel sauce from scratch since getting creme fraiche is nearly impossible for me here in Italy. A spoon, cutting board, colander, casserole, and cheese grater were the only other items I got dirty. My wife hates anchovies but she could not detect them in this dish.

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WOW!!!! it was deliciouss... the preparation took a little more than I thought because I prepared all, including the tomatoe sauce. I use all the cannelloni from the box and there were like 12 servings and as I prepared a big couliflower I used just the half and freezed the other half for other day. It was delicious, no so expensive no so cheap( if you care use quality products, such as real parmesan, an excellent option for a dinner or a fancy dinner too. I also believe that for the couliflower if you want to save some money you can omit the anchovy because the main flavour comes from the garlic. I also baked a focaccia in order to not buy bread and take advantage of the use of the oven and the warm of the kitchen. It was a succesful.

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Waaay too many pots and pans and work. The flavor was good, but a lot of steps, processes and mess. Sorry!

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A bit time consuming, but well worth it. This recipe was killer!!! Will make again and again.

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I have loved all of the recipes I have tried from Jamie but this one fell totally flat for me. I followed it to a tee. The stuffing part was fabulous. The recipe calls for 7 oz of parm. I was skeptical. That's a ton of parm but I used it anyway. I used a good quality parm that I shredded myself and all I could taste was the parm. It was so much I almost gagged on it. I may attempt it again but double up on the tomato sauce as others did and omit most of the parm. Way to salty.

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This was so good!! The only change to the recipe I made was add a little more tomato sauce then it called for, other then that I followed the recipe exactly. This was the first Jamie Oliver recipe I've made and it definitely won't be the last!

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My husband and I loved this! The only changes we made were- we substituted the creme fraiche with sour cream and heavy cream, and used manicott noodles because we couldn't find the others locally and it was still amazing! it was a little labor intensive but i think it was worth it.

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Who knew broccoli and cauliflower could be so creamy and delicious? Anchovies seem an odd addition but Jamie uses them a lot so I finally tried them with the garlic and when they hit the hot oil they instantly break up and go from cat food to smelling like garlic bacon and add no fishiness to the dish. I used sour cream and just thinned it with less water. The white sauce is yummy I kept snacking on it during the assembly process!! Jamie used plain tomato sauce in the show but I used Muir Glen fire roasted tomato pasta sauce but I didn't realize how much flavor the dish would have so I think regular tomato sauce is fine too. As others mention it needs more like 50 minutes to cook and time to rest. I used a cup more tomato sauce, and 1/2 the really good parmesan because that's all I had and it was still rich and delicious. Amazing recipe, this dish is a keeper I still can't believe how good it is. Hint start with an empty dishwasher or enlist someone to help!!!

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This was an amazing dish! Serve it to non vegetarians and see their reaction!

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This dish is phenomenal! The broccoli/cauliflower stuffing is so flavorful and filling. I made some editions to the dish: 1 I didn't add the anchovies since I am not a fan and the stuffing still came out amazing. 2 I used mannicotti shells and cooked them al dente first - the shells came out perfect in the end. 3 I only drizzled a few tablespoons of creme fraiche on the dish, 2 cups seemed way to excessive! Overall, this dish was a success and a must!