Cauliflower cheese rolls served on a decorative plate

Cauliflower cheese rolls

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

Prep: 20 mins Cook: 25 mins


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.


  • ¼ cauliflower



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

  • 100ml milk



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

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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g cheddar, grated



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

  • 25g parmesan (or vegetarian alternative), grated



    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



    This Middle Eastern and Levantine flavouring changes lives once

  • ½ tsp sesame seeds


  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.
26th Dec, 2018
These are very good though they come up quite big. I used only two strips of filo per roll because I didn't have enough and to be honest if I made them again I would use only one folded sheet. The filling oozed out in a few of mine after cooking but they were absolutely delicious!
21st Dec, 2019
Could I make them ahead, cook them, then freeze and reheat please?
lulu_grimes's picture
23rd Dec, 2019
Hello, We haven't tested these from frozen but technically you could. The main problem when freezing filo is that the filling makes the pastry soggy as you defrost, especially the underneath, so keep an eye on them and turn them over as you reheat them and make sure the pastry crisps again. Pleas let us know how you get on.
20th Dec, 2018
can i make this one day and serve the next?
goodfoodteam's picture
22nd Dec, 2018
Thanks for your question. Yes, you can assemble the rolls, keep them refrigerated and bake them on the day.
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.
Want to receive regular food and recipe web notifications from us?