Cauliflower cheese rolls served on a decorative plate

Cauliflower cheese rolls

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Makes 10

Impress guests with our creamy cauliflower cheese rolls. These easy canapés are wrapped in crunchy filo pastry and topped with sesame seeds

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal245
  • fat12g
  • saturates6g
  • carbs28g
  • sugars2g
  • fibre2g
  • protein6g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • ¼ cauliflower
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp plain flour
  • 80g plus 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 25g parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 10 sheets filo pastry
  • 1 tsp za’atar
    Za’atar

    Za’atar

    zar-uh-tar

    This Middle Eastern and Levantine flavouring changes lives once

  • ½ tsp sesame seeds

Method

  1. Chop or blitz the cauliflower into rice-sized pieces. Cover loosely and microwave for 5 mins, or until tender, stirring halfway. Pour the milk into a saucepan with the plain flour and 1tbsp butter. Whisk together and slowly bring to the boil, mixing all the time, until smooth and thick. Mix in the cooked cauliflower, cheddar and parmesan, then season. Leave to cool in the pan. Once cold, transfer to a piping bag or food bag and chill. 

  2. Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. Unfold the pastry sheets and slice into three pieces widthways, cutting through all the sheets at once. Take out three strips and keep the rest covered.

  3. Melt the remaining butter, then use to lightly brush the pastry strips. Fold the strips in half lengthways, then brush again with the melted butter. Pipe or spread 1 tbsp of the cauliflower mixture onto the buttered pastry strips. Fold the short ends in, then loosely roll to form a cigar. Brush the end with a little butter to help seal in place. Place on the baking sheet, spacing them a little apart, then repeat with the remaining pastry strips. Brush the tops with butter, then sprinkle with the za’atar and sesame seeds. Bake for 15-18 mins until golden and crisp. Serve warm.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.