Cauliflower cheese rolls

BBC Good Food - - Instant Recipe Finder -

MAKES 10 PREP 20 mins COOK 25 mins EASY

1 Chop or blitz 1/4 cauliflower into rice-sized pieces, cover loosely and mi­crowave for 5 mins or un­til ten­der, stir­ring halfway. Pour 100ml milk into a saucepan with

1 tbsp plain flour and 1 tbsp but­ter. Whisk to­gether and slowly bring to the boil, mix­ing all the time, un­til smooth and thick. Mix in the cooked cauliflower, 25g grated ched­dar and 25g grated parme­san and 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 10 sheets filo pas­try and cut into three pieces width­ways, cut­ting through all of the sheets at once. Take out three strips and keep the rest cov­ered.

3 Melt 80g but­ter and use to brush the strips lightly. Fold in half length­ways, then brush again with but­ter. Pipe or spread 1 tbsp of the mix­ture onto the strip of filo. 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 sheets, a lit­tle apart, then fin­ish mak­ing the rest. Brush the tops with but­ter, then sprin­kle with 1 tsp za’atar and 1/2 tsp sesame seeds. Bake for 15-18 mins un­til golden and crisp. Serve them warm.

PER SERV­ING 245 kcals • fat 12g • sat­u­rates 6g • carbs 28g • sug­ars 2g • fi­bre 2g • pro­tein 6g • salt 0.6g

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