Roasted Cauliflower Cannelloni

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat oven to 350 degrees.

Step 2

Make filling: cut cauliflower into florets and discard core. Arrange florets on a rimmed baking sheet, drizzle with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until golden brown, about 20 minutes. Set cauliflower aside and leave oven at 350 degrees.

Step 3

Melt 8 tablespoons butter in a large saucepan over medium heat. Add 2 shallots cut into matchsticks and thinly sliced garlic and cook until translucent, about 3 minutes. Add 1/2 cup white wine and raise heat to medium-high. Stir to scrape any browned bits off the bottom of the saucepan and cook 1 minute. Reduce heat to low, add cream and goat cheese and stir to combine. When goat cheese has dissolved into the sauce and everything is uniformly warm, about 3 minutes, stir in roasted cauliflower. Simmer 5 minutes, then remove from heat.

Step 4

Transfer mixture to the bowl of a food processor fitted with a metal blade and process until cauliflower is finely chopped. Taste for seasoning, adding more salt or pepper if needed. Transfer filling to a piping bag.

Step 5

Form cannelloni: Cook pasta al dente according to package directions. Lay cooked sheets on work surface. Cut off the bottom inch of the tip of piping bag. Squeeze the filling into a 1-inch wide line down the center of each pasta sheet. Roll each pasta sheet into a loose cylinder and leave seam side down. Repeat until all pasta sheets are filled and rolled.

Step 6

In a large ovenproof skillet, heat remaining tablespoon olive oil over medium-low heat. Arrange cannelloni in skillet, seam-side down, and sear for 1 minute. Transfer skillet to oven and roast until cannelloni have heated through and the tops are golden brown, about 5 minutes.

Step 7

While cannelloni are in oven, make sauce: In a medium saucepan over low heat, melt 1 tablespoon butter. Add remaining 2 teaspoons minced shallot and remaining minced garlic. Cook until vegetables are translucent, about 3 minutes, then stir in flour. Cook, stirring constantly, until the flour begins to brown, about 1 minute. Add stock, remaining 1 tablespoon wine and capers. When mixture begins to simmer, add remaining tablespoon butter. Once sauce has thickened, about 1 minute, remove from heat and add lemon juice. Stir in pinches of salt and pepper. Taste for seasoning, adding more salt or pepper if needed.

Step 8

Divide cannelloni between four serving plates and divide sauce between plates. Sprinkle with chopped parsley and serve immediately