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Vegan Involtini with Roasted Cauliflower and Broccoli

Serves 6
Time 1 hr 35 min
These beautiful rolls enclose a filling of vegan ricotta and roasted broccoli and cauliflower with colorful ribbons of winter veggies. We suggest using carrots, the broccoli stalk and cauliflower core for wrapping, but you can substitute strips of butternut squash, zucchini and even parsnips. The rolls reheat nicely in the microwave or in a low oven.
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 (8.0-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
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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 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 (8.0-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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.