Jane's Delicious Garden Blog

Purple broccoli in cannelloni with a crunchy winter salad. Hug

Posted in Garden Diary by Jane Griffiths on the July 19th, 2021
I remember seeing a recipe somewhere for asparagus in cannelloni, so when I harvested purple broccoli today – I decided to try a version. This is a truly delicious recipe – the cheesy, creamy, melting cannelloni is balanced by the fresh crunchy salad.


  • Slice an onion and cook in olive oil until just translucent.
  • Add apple-smoked bacon bits (from Linden’s Cheese Gourmet) and cook over medium heat, stirring often, until onion is browned and bacon is crispy.
  • Add a couple of cloves of chopped garlic. Continue cooking for 2-3 minutes.
  • Add a couple of chopped tomatoes. Cook, stirring every now and then, for a further five minutes or so. Remove from heat and place in the the bottom of a baking dish.
  • While cooking above make the Cheesy white sauce (below).
  • Place broccoli (keep the central core for the salad) into the cannelloni tubes, with the stems inside and the florets sticking out either end. Place them on top of onion, bacon and tomato mix.
  • Pour over the Cheesy white sauce.
  • Sprinkle with bread crumbs, a little more cheese and red pepper flakes.
  • Cover with foil and bake at 200° C for 40 minutes. Uncover and cook for a few moments more until browned.

Cheesy White Sauce

    Melt butter in pan and add flour, sweet paprika, pepper and salt. Stir until browned then quickly whisk in milk.
    Bring to a boil, stirring often.
    Simmer til it thickens and then add a mix of grated pecorino and Parmesan. Stir until melted.
  • Crunchy winter salad.

      Pan roast pine nuts until browned. Add dried mint and red pepper flakes.
      Finely slice the inner core of the broccoli.
      Finely chop a sweet apple.
      Finely slice snow peas.
      Mix above together and add a few grinds of black pepper. Gently toss in chopped avocado.
      Serve with a mix of lettuce, rocket and Asian greens (mizuna, tat soi, bok choy and mustard.). Drizzle with a light lemony mayonnaise dressing.