For the Filling:

For the Béchamel:


  1. Preheat oven to 180C.
  2. To make the filling for the cannelloni, in a fry pan add the olive oil, leek, garlic, thyme and bacon. Begin to fry off for a few minutes, allowing the mix to soften and gain a light colour.
  3. Add the chicken mince and brown off. Then add the mushrooms and lightly fry. Next add the liquid from the porcini, and allow this to reduce down.
  4. Season with salt and pepper and allow to cool.
  5. Add the egg and the parmesan cheese to the cooked mixture, and mix further to combine.
  6. Transfer the mixture to a piping bag, and fill each cannelloni shell. Once all shells are filled, set aside.
  7. For the béchamel, cook the cauliflower in the milk with the bay leaves in a small pot on the stove, until soft and breaking apart. Remove the bay leaves, and blitz the cauliflower and milk mixture until smooth.
  8. In a separate pot, create a roux by melting the butter and whisking it into the flour. Pour the roux into a pan on a low to medium heat and slowly pour in the milk and cauliflower mixture. Allow the mixture to cook until it has thickened and the flour is no longer raw.
  9. Pour half the béchamel onto the bottom of the tray, forming a bed for the cannelloni. Place the filled cannelloni shells on top and pour the rest of the béchamel over the top to cover.
  10. Bake the cannelloni for 35-45 minutes or until cooked.

Product Options