Directions

1. Step 1

   Preheat oven 200°C. Cut the onions in half, leaving the skin on. Rub the cut side with oil and place on a baking tray lined with baking paper, bake in the oven for 15 minutes. Take out and let cool.

2. Step 2

   Add 3 tablespoons of oil to a medium–sized pan over medium heat. Add spinach, a pinch of salt and a splash of water. Cover with a lid and cook for 5 minutes or until the spinach has wilted.

3. Step 3

   Remove the wilted spinach from the pan and roughly chop.

4. Step 4

   In a bowl, mix together the tofu, feta, and wilted spinach, set aside.

5. Step 5

   In the pot you reduced the spinach in, place the other 3 tablespoons of olive oil along with the garlic and rosemary. Cook for 5 minutes until aromatic and soft. Pour in the tomatoes, stock, nutmeg and caster sugar and cook for another 10 minutes

6. Step 6

   Pour into a 12 inch by the 6 inch baking tray.

7. Step 7

   Remove the ends of the onions. Peel the petals out of the onion skin and place cut up on the board. Add any onions that are too small to fill with the tofu to the sauce.

8. Step 8

   Place a teaspoon of the mixture on the onion petal then roll up so it holds a pointy cannelloni shape.

9. Step 9

   Take the sauce off the heat. Place the onion cannellonis on the top of the sauce, one next to the other until the baking tray is filled. Place in the oven and cook for 10 minutes.

10. Step 10

    Take out and rest for 10 minutes for everything to set and cool.

11. Step 11

    Drizzle with olive oil, season with a pinch of salt and top with basil leaves to serve.

12. Step 12

    Serve with a side of couscous.