Vegan Involtini with Roasted Cauliflower and Broccoli

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 9x13-inch baking dish and stir in chile flakes.

On a work surface, lay out enough vegetable ribbons to form a 7x4-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.