Cauliflower cheese rolls
Per serving
Creamy cauliflower cheese rolls wrapped in puff pastry and sprinkled with sesame.
Ingredients
10 serv.Step-by-step instructions
- 1
Finely chop or process the cauliflower until it resembles rice grains. Cover loosely and microwave for 5 minutes, or until soft, stirring halfway through. Pour the milk into a saucepan with the flour and 1 tbsp butter. Whisk together and slowly bring to a boil, stirring constantly until the mixture becomes smooth and thick. Add the cooked cauliflower, cheddar and parmesan, then season. Let cool in the saucepan. Once cooled, transfer to a piping bag or food‑safe bag and chill.
- 2
Preheat the oven to 200 °C (180 °C fan / gas mark 6). Line a baking tray with parchment paper. Unfold the pastry sheets and cut them into three strips width‑wise, cutting all sheets at once. Take three strips and keep the rest covered.
- 3
Melt the remaining butter, then lightly brush the pastry strips with it. Fold the strips lengthwise, then brush again with melted butter. Spoon or spread 1 tbsp of the cauliflower mixture onto the buttered strips. Fold the short ends inward, then roll loosely into a cigar shape. Brush the end with a little butter to seal. Arrange on the tray, leaving a little space between them, and repeat with the remaining strips. Brush the tops with butter, then sprinkle with za’atar and sesame seeds. Bake for 15–18 minutes until golden and crisp. Serve warm.
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