Incredible Baked Cauliflower and Broccoli Cannelloni

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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!

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I just finished the leftovers for my lunch and it tastes pretty much as AMAZING as last night! I didnt change a thing for this recipe except the anchovies for capers because i am not a fan. I just tipped out most the caper vinegar and refilled it with olive oil to replace the oil from the anchovies you would add. I didnt think the recipe sounded that great to start with, but was absolutely bursting with flavour! Wouldnt change a thing.. except the anchovies of course.

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#1 - prep time is at least 1 hour -
#2 - baking time is 50 minutes minimum, otherwise too saucy...
#3 - as with most cheesy casseroles, let stand 15 - 30 minutes before serving - for presentation purposes...

LOVED IT!!!!!!

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This was a good recipe but I don't think it was spectacular enough to be worth the effort. For the record, I used manicotti as others did due to availability. I did not cook it ahead of baking and it was adequately cooked. I did used an extra cup of tomato sauce as some recommended and baked it for the full 40 minutes. Neither did I cook the creme fraiche white sauce ahead of time. I don't think that extra step of cooking the white sauce as Denise recommended is necessary.