Cauliflower Cannelloni

I just made a big batch of this low calorie dinner to freeze and use over the holidays at my sister's. Luckily had enough left over to serve for dinner tonight. Adapted from a Jamie Oliver recipe.

1 large head of cauliflower in a large pot
- - cook in water until soft, drain most of the water, mash or use an Inversion blender.

Add - -
1 container of 1% cottage cheese (2 cups)
2 diced onions
2 grated carrots
2 TB of fresh or dried oregano & parsley
1 tsp pepper
2 tsp garlic or 3 cloves minced
2 eggs
1 c of grated skim-milk mozzarella cheese

Mix all together and put some in a baggie. Cut a hole in the corner of the baggie.
Fill oven ready cannelloni shells one at a time using the baggie as a piping bag.
Layer in a 10 x 14 oven proof dish or 2 smaller dishes.
(1 used 2 boxes of cannelloni shells for this recipe size)

Generously cover with tomato sauce or ready made pasta sauce.
Sprinkle with a bit of parmesan cheese & a touch of mozzarella.

Cover and freeze or leave uncovered and bake until bubbly.
Serve with a fabulous salad