RECIPE: Make Banshee’s Roasted Cauliflower Cannelloni
We enjoy all our meals at Banshee in East Atlanta Village. Their roasted cauliflower cannelloni was a favorite. Will they share the recipe? — Sara Allen, Decatur
Nolan Wynn, partner and executive chef of Banshee, supplied the recipe for this cannelloni, which is made with sheets of fresh pasta instead of the traditional tubes. Fresh pasta sheets, often called lasagna sheets, are often available frozen at grocery stores like Whole Foods Market and Publix. Pantelleria capers are available in shops stocked with Italian groceries.
Banshee’s Roasted Cauliflower Cannelloni
- 1 head cauliflower (about 2 pounds), leaves removed
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon pepper plus more to taste
- 10 tablespoons unsalted butter, divided
- 2 shallots, cut into matchsticks plus 2 teaspoons minced shallot, divided
- 1 tablespoon very thinly sliced garlic plus 1 teaspoon minced garlic, divided
- 1/2 cup plus 1 tablespoon white wine, divided
- 1 cup heavy cream
- 1/4 cup goat cheese
- 12 4-inch square fresh pasta sheets
- 1 teaspoon all-purpose flour
- 1/2 cup chicken or vegetable stock
- 2 teaspoons Pantelleria capers
- 2 teaspoons fresh lemon juice
- Finely chopped parsley, for garnish
- Heat oven to 350 degrees.
- Make filling: cut cauliflower into florets and discard core. Arrange florets on a rimmed baking sheet, drizzle with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until golden brown, about 20 minutes. Set cauliflower aside and leave oven at 350 degrees.
- Melt 8 tablespoons butter in a large saucepan over medium heat. Add 2 shallots cut into matchsticks and thinly sliced garlic and cook until translucent, about 3 minutes. Add 1/2 cup white wine and raise heat to medium-high. Stir to scrape any browned bits off the bottom of the saucepan and cook 1 minute. Reduce heat to low, add cream and goat cheese and stir to combine. When goat cheese has dissolved into the sauce and everything is uniformly warm, about 3 minutes, stir in roasted cauliflower. Simmer 5 minutes, then remove from heat.
- Transfer mixture to the bowl of a food processor fitted with a metal blade and process until cauliflower is finely chopped. Taste for seasoning, adding more salt or pepper if needed. Transfer filling to a piping bag.
- Form cannelloni: Cook pasta al dente according to package directions. Lay cooked sheets on work surface. Cut off the bottom inch of the tip of piping bag. Squeeze the filling into a 1-inch wide line down the center of each pasta sheet. Roll each pasta sheet into a loose cylinder and leave seam side down. Repeat until all pasta sheets are filled and rolled.
- In a large ovenproof skillet, heat remaining tablespoon olive oil over medium-low heat. Arrange cannelloni in skillet, seam-side down, and sear for 1 minute. Transfer skillet to oven and roast until cannelloni have heated through and the tops are golden brown, about 5 minutes.
- While cannelloni are in oven, make sauce: In a medium saucepan over low heat, melt 1 tablespoon butter. Add remaining 2 teaspoons minced shallot and remaining minced garlic. Cook until vegetables are translucent, about 3 minutes, then stir in flour. Cook, stirring constantly, until the flour begins to brown, about 1 minute. Add stock, remaining 1 tablespoon wine and capers. When mixture begins to simmer, add remaining tablespoon butter. Once sauce has thickened, about 1 minute, remove from heat and add lemon juice. Stir in pinches of salt and pepper. Taste for seasoning, adding more salt or pepper if needed.
- Divide cannelloni between four serving plates and divide sauce between plates. Sprinkle with chopped parsley and serve immediately.
Nutritional information
Per serving: Per serving: 1,164 calories (percent of calories from fat, 52), 26 grams protein, 113 grams carbohydrates, 9 grams total sugars, 8 grams fiber, 67 grams total fat (36 grams saturated), 154 milligrams cholesterol, 232 milligrams sodium.Note: For nutritional calculations, a “pinch” is defined as 1/16 teaspoon, and “pinches” is defined as 1/8 teaspoon.
From the menu of ... Banshee, 1271 Glenwood Ave. SE, Atlanta; 470-428-2034, banshee-atl.com.
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