Step 1

Preheat oven to 200°C/400°F.

Step 2

Steam cauliflower 10 minutes or until very tender. Cool.

Step 3

Meanwhile, heat oil in a large frying pan over medium heat; cook broccoli, garlic, grape tomatoes, chilli and rosemary, stirring, 8 minutes or until vegetables are softened. Stir in lentils; season to taste.

Step 4

Process steamed cauliflower with ricotta and half the parmesan until smooth. Season to taste.

Step 5

Pour half of the canned tomatoes over the base of a shallow 19cm x 29cm (7¾-inch x 12-inch) ovenproof dish. Place cannelloni sheets on a work surface; divide filling between sheets, spooning it lengthways across the middle. Roll up lengthways; place, seam-side down, in dish in snug rows. Spoon remaining canned tomato over the top of cannelloni, ensuring they become wet.

Step 6

Spread cauliflower mixture over top of cannelloni, not quite spreading it to the edge of the dish. Scatter with mozzarella and remaining parmesan.

Step 7

Bake 30 minutes or until golden and cooked through.