CREAMY CAU­LI­FLOWER, SALMON & PEA CANNELLONI

SERVES 4 PREP 30 MINS COOK 35 MINS PER SERVE 3730kj COST $$$

Woman’s Day (Australia) - - Food To Love -

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.

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