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Cauliflower Roulette - er Roulade

Someone left a comment requesting this recipe. So I looked it up in my cookbook "Simple Vegetarian Recipes" and found that I made a big ole typo. So, it's Cauliflower Roulade. Oops, my bad.

Serves 6

1 small cauliflower, divide into florets
4 eggs, separated
1/4 cup Cheddar cheese, divided (I used Gouda)
1/4 cup cottage cheese
large pinch grated nutmeg
1/2 tsp mustard powder
salt and pepper

1 bunch watercress, trimmed (I used spinach)
1/4 cup butter
1/4 cup all-purpose flour (I used coconut flour... but i'd go with something like almond flour or arrow root powder next time - your choice thickener)
3/4 cup plain yogurt
1/4 cup Cheddar cheese, grated
1/4 cup cottage cheese

1. Line a jelly roll pan with baking parchment
2. Steam the cauliflower until just tender. Drain and run cold water on it to prevent further cooking. Place the cauliflower in a food processor and chop finely.
3. Beat egg yolks, the stir in the cauliflower, 1/2 cup of the Cheddar cheese and the cottage cheese. Season with salt, nutmeg, mustard and pepper. Whisk the egg whites until stiff but not dry, then fold into the cauliflower mixture, using a metal spoon.
4. Spread the mixture evenly in the prepared pan and bake in a preheated oven at 400-F degrees for 20-25 minutes until well risen and golden brown.
5. Finely chop the watercress, reserving a few sprigs to garnish. Melt the butter in a small pan and add the watercress. Cook for 3 minutes, stirring, until it has collapsed. Blend in the flour, then stir in the yogurt and simmer for 2 minutes. Stir in the cheeses.
6. Turn out the roulade on to a damp dish cloth covered with baking parchment. Peel off the parchment and leave 1 minute for the steam to escape. Roll up the roulade, including a new sheet of parchment, starting from one narrow end.
7. Unroll the roulade, spread the filling to within 1 inch of the edges, and roll up tightly. Transfer to a cookie sheet, sprinkle on the remaining Cheddar cheese and return to the oven for 5 minutes. Serve hot or cold.

I think this recipe has some real potential... I may play around with it, omitting the mustard and adding some hot peppers or garlic.


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