Cauliflower Roulade
Serves: 2 servings (entrée)
  • 1 - 16-ounce bag of frozen cauliflower florets
  • 2 tablespoons water
  • 1 teaspoon olive oil
  • ½ cup shredded (low-moisture) mozzarella
  • ¼ cup finely grated Parmesan
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • 1 egg lightly beaten
  • ½ cup crumbled goat cheese - about 3 ounces
  • ½ ounce fresh basil leaves, plus more for garnish
  • 10-12 red or yellow cherry tomatoes (about 4 ounces) halved or cut into thirds
  1. Preheat oven to 400 degrees.
  2. Place the frozen cauliflower and water in a 2 quart, flat bottom, microwave safe, covered casserole dish and microwave on high for 12 minutes.
  3. Remove from the microwave and let sit covered for 5 minutes. Carefully remove the cover and drain any water remaining in the bottom of the dish. Mash the cauliflower well with a potato masher or the tines or a fork.
  4. Let sit, uncovered, until the mixture is cool, then remove water from the cauliflower using a potato ricer (squeeze all water out and stop as soon a cauliflower starts poking through the holes) or by wrapping the mixture up in a clean dish towel and ringing it tightly until all the water is removed.
  5. Combine the mashed cauliflower with the olive oil, cheeses, salt, seasoning, garlic powder, and egg. Place the mixture on a silicone lined baking sheet and press it into a 9½ x 14½ inch rectangle of even thickness. (A piece of plastic wrap on top helps when patting the mixture into an even layer.) Dab lightly with paper towels to remove excess surface moisture.
  6. Bake for 20 minutes on bottom rack of oven. Let cool for a few minutes. Sprinkle goat cheese on top, followed by basil leaves, and then tomatoes. Starting at one of the short ends, and using a spatula as an aid, roll up the cauliflower roulade style. Bake for 10 minutes more.
  7. Garnish with fresh basil if desired.
Note: If using parchment paper instead of a silicone baking mat, brush with olive oil to prevent sticking.
Recipe by Queen of My Kitchen at