Cauliflower Cheese Roulade
2 cups (half a head) Cauliflower rice
1/2 cup (56g) Cheddar cheese grated
1/2 cup (50g) Parmesan cheese grated
6 eggs separated
1 teaspoon Dijon mustard
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/2 teaspoon garlic powder
3oz (84g) cream cheese softened
1 tablespoons chives finely chopped
1/2 cup (50g) Cheddar cheese grated
Preheat the oven to 190C/375F degrees
Grease and line a rectangle baking tray with parchment paper.
Heat the olive in a frying pan and cook the cauliflower rice for about 10 minutes, stirring occasionally so that the cauliflower is cooked and the water content of the cauliflower is reduced.
In a bowl, whisk the egg whites until stiff peaks.
In another bowl, beat the egg yolks and add the cauliflower rice, Parmesan cheese, Cheddar cheese, mustard and seasoning.
Gently fold in the egg whites until the mixture is combined.
Pour the mixture into the tray and spoon out evenly.
Bake for 15 minutes.
Mix the filling ingredients together until combined.
Roll out the roulade onto a parchment sheet with Parmesan on it (optional)
Remove the top layer of parchment paper (the one that was used during cooking).
Spread the filling evenly across the roulade. It can be a bit rough as it will even out during rolling.
From the small edge of the roulade and using the parchment paper underneath, gently roll the roulade up into a Swiss Roll shape.
Trim off any edges for neatness.
Eat and enjoy!
A cauliflower cheese recipe that I have developed into a roulade. An elegant way to eat cauliflower cheese and a great vegetarian main course.
Vegetarian Main Dish
Sunday, March 12, 2017 - 7:32pm