Instructions

1. Boil the cannelloni in salted water for about 4 minutes, drain and rinse under cold water to stop the cooking process.
2. Clean the cauliflower florets, place in a steamer and salt lightly.
3. Steam for about 10 minutes, drain.
4. Prepare the besciamella sauce: melt the butter in a deep pan, add the flour and mix quickly otherwise the flour will burn.
5. Add very slowly the milk, stirring all the time.
6. Once you poured all the milk, add a pinch of salt.
7. Keep stirring until the besciamella comes to boiling point.
8. Boil for another 2-3 minutes until the besciamella thickens and turns nice and smooth.
9. Remove from the heat and set aside.
10. Chop the ham, the cheese and the caulifower floret and mix all together with 4 tablespoons of besciamella sauce.
11. Take the cannelloni and helping yourself with a little spoon, fill them up with the mix you have just prepared.
12. Butter an oven deep dish, place 2-3 spoons of besciamella sauce at the bottom and place the cannelloni on the dish.
13. Cover with the remaining besciamella sauce and top with the parmesan cheese.
14. Cook in a oven at 190 degrees for about 20 minutes, serve hot.

• Servings : 4
• Ready in : 60 Minutes
• Recipe Type : First Courses
• Ingredient : cannelloni, cauliflower, cheese, flour, Ham, milk, salt & pepper