Cauliflower sausage rolls
Author: Nikki
Recipe type: Mains
Ingredients
- 500grams cauliflower - raw (about ½ head)
- 1 cup walnuts
- 1 sprig fresh thyme
- 1 handful of fresh parsley
- 1 cup breadcrumbs
- ½ cup besan flour (chickpea flour)
- ¼ cup nutritional yeast flakes
- 1 onion finely chopped
- 2 tablespoons tomato paste
- 2 tablespoon apple puree
- 1 teaspoon garlic powder
- 1 teaspoon liquid smoke (sub with 1 tablespoon BBQ sauce)
- Salt & pepper to season
- 3 sheets of Borg puff pastry - defrosted
- Non dairy milk to coat
- Chia or sesame seeds to garnish
Instructions
- Preheat oven at 200oC & lightly spray a baking tray
- Add cauliflower, walnuts, thyme & parsley to a food processor and combine and until a crumbly mixture. Place mixture into a large mixing bowl
- Add bread crumbs, besan flour, nutritional yeast flakes, onion, tomato paste, apple puree, garlic powder, liquid smoke, salt & pepper
- Using your hands, get in there & combine! (Don’t worry if you feel the mixture is too moist)
- Place mixture 1 cm in from the edge of the puff pastry & spread along the length of the pastry. Mixture should be approx. 2cm wide
- Roll until edge meets pastry, brush with milk & roll another centimeter to seal
- Run a knife along the seam & cut the roll into 3 (this is just a suggestion – you can cut the roll into as many pieces as you like)
- Continue until all the mixture is used
- Brush all cauliflower rolls with milk & sprinkle with either chia or sesame seeds
- Bake for 20 minutes or until golden
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