Fantastic Baked Cauliflower and Broccoli Cannelloni

1.

Grate cheese for sprinkling on top

Steam cauliflower and broccoli in the Varoma and rice basket for 20 min.

Drain and keep 1MC full of the water used when steaming.

Without washing the bowl, put the garlic in and put the machine on reverse, speed 6 for about 6 seconds. This it to remove the skins. Open and take all the skins out and then puree the garlic for a few seconds on speed 10 until finely chopped.

Fry garlic (and anchovies and chillis if using) at 100 degrees for 2 min, slowly putting the cauliflower and broccoli through the hole in the lid. Then set for 18 min, speed 2, 100degrees.

While this is cooking, pour in the chopped tomato as a base into the tray/s you are using for the cannelloni. Add a good dash of the vinegar and salt and pepper.

Once Broccoli and Cauliflower is finished, puree for two minutes, then scrape from the bowl onto a tray or something for it to cool down. Without washing the bowl, put the white sauce ingredients in for 12 min.

While white sauce is cooking, stuff cannelloni tubes, either using a sandwich bag with a corner cut off, a piping bag, or a teaspoon (I suggest putting some in either end of the tube). Lay these onto the tomato base, and then cover the whole thing with white sauce and top with cheese of your choice.

Cook at about 190 degrees until cannelloni is cooked (usually about 35-45 minutes)