Cauliflower and fontina cannelloni

Method

• step 1

  Heat the double cream with a grating of nutmeg in a small pan, and simmer until reduced by half (stirring often). Leave to cool.

• step 2

  Break the cauliflower into florets, finely slice and toast in a hot, dry pan until the edges are golden. Put the toasted florets in a food processor (reserve some slices for garnish), and pulse to a fine, couscous-like texture.

• step 3

  Put 2/3 of the blitzed cauliflower into the pan with a drizzle of oil, a knob of butter, the fennel seeds, chilli flakes and ½ the chopped garlic. Fry until the cauliflower is golden and tender, then tip into a bowl to cool.

• step 4

  In the same frying pan, fry the onion and remaining garlic in 1 tbsp olive oil until tender, then add the last 1/3 of the cauliflower couscous, a splash of water and cover with a lid. Cook slowly for about 4 minutes, until tender, then tip into a liquidiser with the reduced double cream and blend to a smooth purée. Season well.

• step 5

  Mix the ricotta, parmesan, fontina, mascarpone and 2 tbsp of the cauliflower purée into the cooled cauliflower couscous. Season well and put the mixture into a piping bag with a wide nozzle.

• step 6

  Heat the oven to 240C/fan 220C/gas 9. Blanch the lasagne sheets for 1 minute in salted boiling water, then refresh in iced water. Pat the pasta sheets dry with kitchen paper and lay them on a clean worksurface.

• step 7

  Pipe the cauliflower mixture 2cm thick along the bottom of a lasagne sheet. Brush the top end with egg and roll up the lasagne sheet into a cylinder. Continue with the remaining pasta and filling. Trim the sheets if they are too long, and are wrapping around the filling too many times.

• step 8

  Put the cannelloni, side-by-side, on a buttered piece of baking paper on a large baking sheet. Grate more parmesan over the top and bake for 10-12 minutes, until golden.

• step 9

  Heat 50g butter in a small pan until it starts to smell nutty and turns golden brown. Add the sage and take off the heat to cool a little.

• step 10

  Warm the remaining purée and spread onto the bottom of warmed serving plates. Put 4 cannelloni on top. Top with the reserved toasted cauliflower slices, a sprinkle of black onion seeds, and the sage and brown butter.