VEGAN INVOLTINI WITH ROASTED CAULIFLOWER AND BROCCOLI

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VEGAN INVOLTINI WITH ROASTED CAULIFLOWER AND BROCCOLI

Ingredients: 

  • 1 large head broccoli (with stalk)
  • 1 small head cauliflower
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt, divided
  • 4 large fat carrots (about 7 ounces each), peeled
  • 2 (8-ounce) containers vegan ricotta
  • 1/4 cup chopped fresh basil or flat-leaf parsley, divided
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cup tomato sauce, divided
  • 1/4 teaspoon crushed red chile flakes, or to taste

Method: 

Preheat the oven to 400°F. Remove broccoli and cauliflower florets; leave stalk and core intact and reserve. Cut any very large florets in half and place florets on a baking sheet. Drizzle with oil, sprinkle with 1/4 teaspoon of the salt and toss well. Roast on the top oven rack, stirring once or twice, until soft and browned, about 25 minutes. Cool slightly.

Meanwhile, with a knife, peel off tough skin from broccoli stalk and cauliflower core. Using a vegetable peeler, make long, wide ribbons of stalk, core and carrots.

Transfer 3 cups of the florets to a food processor; reserve remaining florets for another use, such as salads or pizza toppings. Pulse until just chopped, and transfer to a large bowl. Stir in cheese, 2 tablespoons of the basil, thyme, pepper and remaining 1/4 teaspoon salt.

Pour 1 cup of the tomato sauce into a 9×13-inch baking dish and stir in chile flakes. On a work surface, lay out enough vegetable ribbons to form a 7×4-inch rectangle, overlapping strips slightly. Spoon 1/4 cup of the ricotta mixture down short side, then roll up, enclosing filling. Place seam-side down in the baking dish. Repeat with remaining ingredients, making 12 rolls total. Top with remaining 1/2 cup sauce. Cover dish with foil and bake until sauce is bubbling and vegetables are very soft, 30 to 35 minutes. Sprinkle with remaining 2 tablespoons basil just before serving.

“Vegan Involtini with Roasted Cauliflower and Broccoli.” Whole Foods Market. N.p., n.d. Web. 18 Jan. 2017.