Cauliflower cheese rolls

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