A cauliflower cheese recipe that I have developed into a roulade. An elegant way to eat cauliflower cheese and a great vegetarian main course.
A roulade is a great way to make a low carb and gluten free dish so to incorporate my favourite low carb vegetable, the versatile cauliflower seemed a natural progression. Add some cheese, a scattering of spring onions and voila!
My initial instincts whispered in my ear to use coconut flour to ensure that the cauliflower cheese roulade held together and did not crack but part of me was curious to see if it did work without it. So, being a culinary dare devil I baked it with just cauliflower rice. The final result was extremely light and delicate. It was as delicious as cauliflower cheese without the heavy feeling afterwards.
Cauliflower Cheese Roulade
This is an elegant way to eat cauliflower cheese and would make a great dinner party main dish for vegetarians. I often comment on a few of my recipes that this would impress your unexpected vegetarian guests. It’s not that you have people suddenly appearing at your door with a bunch of petrol station flowers and cheap wine, demanding to be fed. Some people do not warn their hosts ahead of their dietary needs. Whereas I will always warn people when we are invited over that “You do know that I’m vegetarian” this will 9 times out of 10 slip the Chief Taster’s mind to do so.
There can be nothing worse for a meat eater who has spent hours in the kitchen for someone to turn up and say I don’t eat meat. You know as a host you don’t want to serve just a plate of vegetables or salad whilst the rest of the room are gasping and clutching at their pearls at the vision of your hand crafted Beef Wellington with the intricate pastry motive you have carved. The Chief Taster is not a cook (regular readers would have gathered this by now!) and it simply just does not occur to him. The kitchen is a magical place where tasty treats appear. What goes on in that room is still a mystery to him.
If you are ever faced with this dinner party dilemma a roulade is your saviour! Even better if you have an electric whisk to whip up those egg whites faster than I can drink a glass of wine. A roulade takes 15 minutes to cook and if you select one with minimum vegetable cooking it will not take long. Spinach is a good choice in this situation. With this cauliflower cheese recipe I prefer to stir fry the cauliflower rice but for speed you could microwave it. Just make sure you squeeze any excess liquid out once cooled. If you are pushed for time, throw the cauliflower rice in the freezer for a couple of minutes and then squeeze it. You don’t want to burn your hands!
Low Carb Main Dish
Delicious warm and addictive when cold, this cauliflower cheese roulade recipe can shake up your cauliflower cooking. It makes 8 slices so is great for 2 to 4 people. Serve it for lunch, dinner, a few slices in your packed lunch or great for a picnic. Rock up to your next “Pot Luck” with this and act casual whilst saying “just another way of serving up cauliflower cheese”. Stand back and wait for an awed gasp. Well, a girl can only dream!
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- 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!
Serves 2-4 People, 8 Slices
Nutritional Info per slice: 194 Calories, 16g Fat, 11g Protein, 2.5g Total Carbs, 0.7g Fibre, 1.8g Net Carbs