Recipe: Vegan Involtini with Roasted Cauliflower and Broccoli
"These beautiful rolls enclose a filling of vegan ricotta and roasted broccoli and cauliflower with colorful ribbons of winter veggies. We suggest using carrots, the broccoli stalk and cauliflower core for wrapping, but you can substitute strips of butternut squash, zucchini and even parsnips. The rolls reheat nicely in the microwave or in a low oven...."
INGREDIENTS
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1 large head broccoli (with stalk)
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1 small head cauliflower
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1 tablespoon extra-virgin olive oil
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1/2 teaspoon coarse sea salt, divided
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4 large fat carrots (about 7 ounces each), peeled
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2 (8.0-ounce) containers vegan ricotta
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1/4 cup chopped fresh basil or flat-leaf parsley, divided
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1 tablespoon chopped fresh thyme
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1/2 teaspoon ground black pepper
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1 1/2 cup tomato sauce, divided
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1/4 teaspoon crushed red Chile flakes, or to taste
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