CREAMY CAULIFLOWER, SALMON & PEA CANNELLONI
SERVES 4 PREP 30 MINS COOK 35 MINS PER SERVE 3730kj COST $$$
2 tbsp olive oil 1 leek, washed, thinly sliced 2 garlic cloves, finely sliced 1 cauliflower, small florets ¾ cup vegetable stock 300g skinless, boneless salmon fillets, diced 1 cup frozen peas 2 tbsp dill, plus extra to serve 2 tsp finely grated lemon zest 500g smooth ricotta 2 cups milk 6 sheets fresh lasagne, halved widthways ¾ cup fresh breadcrumbs ½ cup grated parmesan baby spinach, lemon cheeks, to serve
1 In a saucepan, heat half oil. Saute leek and garlic 4-5 minutes until soft. Add cauliflower and stock. Bring to simmer. Cook covered, 5 minutes, until cauliflower is tender. Remove from heat. 2 Reserve 1 cup cooked cauliflower. Roughly mash remaining cauliflower in pan. Add salmon, peas, dill and zest. Mix well and season to taste. 3 In a large bowl, whisk ricotta and milk together. Season to taste. Spread half mixture into a 20 x 30cm (3L) baking dish. 4 Spread ⅓ cup cauliflower mixture along length of each pasta sheet and roll up to form a tube (cut to fit dish if required). Lay side by side in dish. Spoon remaining ricotta over. 5 Combine reserved cauliflower, breadcrumbs, parmesan and remaining olive oil in a bowl. Mix well and sprinkle over dish. 6 Bake 20-25 minutes until golden and bubbling. Scatter with extra dill to serve. Accompany with spinach and lemon cheeks.