Cauliflower Cheese Roulade

Course: Main Course
Author: Angela Coleby
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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