Cauliflower Tortelloni Cheese

Cauliflower Tortelloni Cheese



  • 1 recipe Creamy Cauliflower Sauce

    1 pound (450g) fresh tortellini (cheese or beef filling)

    3 cups (170g) broccoli florets

    1 cup (100g) shredded mozzarella cheese (use Daiya as vegan alternative)

    parsley for garnish

Total Time
25 min


Prepare the cauliflower sauce according to directions in this recipe. Depending on your head of cauliflower you should end up with 3-4 cups of sauce.

Reserve the broth the cauliflower has been cooked in. Blanch the broccoli florets in the boiling broth for 1 minute until they turn bright green. Then, using a slotted spoon, take out right away.

Preheat oven to 350 F. Prepare a 8x8 inch baking dish.

Pour about half of the cauliflower sauce (~ 1.5 cups) into the baking dish. Arrange tortellini and blanched broccoli florets in the dish and fill up with enough sauce to cover the tortellini. Lightly toss or stir everything to ensure every tortellini is coated in sauce. (If you think you don't have enough sauce, you can also add a little of the remaining hot broth - maybe ¼ cup).

Sprinkle shredded mozzarella cheese over top and cover the baking dish with aluminum foil. Bake for 30 minutes, then uncover and bake another 10 minutes. The cheese should be melted and bubbly. You can also turn on the broil function for a few minutes to brown the cheese.

Sprinkle with parsley and serve right away.

Store leftovers in the fridge. If the sauce drys out too much, add a little water when reheating.

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Nutrition Facts

Amount Per Serving
Calories 500 Calories from Fat 160
% Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat
Cholesterol 65mg 22%
Sodium 1050mg 44%
Potassium 1020mg 29%
Total Carbohydrate 62g 21%
Dietary Fiber 9g 36%
Sugars 16g
Protein 25g
Vitamin A 30%
Vitamin C 130%
Calcium 35%
Iron 15%


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