1 Head Cauliflower

1 small onion5 cloves garlic

5 T olive oil

1 t salt

1/2 t pepper

4 stalks fennel

3/4 C nutritional yeast flakes

1 t oregano &

1 t thyme

1 T basil

1 T lemon juice

1 T tamari(or soy sauce or liquid amino)

4 T ground flax

1/2 C Italian Bread Crumbs

1 Jar or homemade tomato sauce

In a baking pan, Roast Cauliflower, onion, garlic, fennel, in olive oil with salt & pepper at 420 degrees for 1/2 hour or until soft in oven

Put roasted Cauliflower mixture in a food processor and add:yeast flakes, oregano, thyme, basil, lemon juice, tamari, flax and bread crumbs

Puree all together

We suggest fresh manicotti shells

If using fresh pasta: simply roll the above puree in the pasta shells

cover the bottom of your your baking pan with tomato sauce

place stuffed manicotti in baking pan

top with your favorite pasta sauce

bake at 375 degrees covered with tin foil for 20 minutes

remove tin foil & baked uncovered for 20 minutes

If using dry pasta: follow the instructions on the package for boiling & follow the above directions the same

*We suggest fresh manicotti shells & if you are in the Avon, Ct. area we love the pasta company: http://www.newenglandpastaco.com/