Mixed Vegetable Roulade

Jun 7, 2024 | 0 comments

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This is a delicious mixed vegetable roulade making use of what might be a wasted part of a cauliflower, together with pumpkin or butternut squash. Made into a tasty sponge, then rolled and filled with a creamy egg and mayonnaise filling, with shredded lettuce for crunch.

Use any leftovers for lunch the next day. Any leftover filling makes a fantastic sandwich!

Many many different flavour variations are possible.

How to make mixed vegetable roulade

a slice of vegetable roulade on a plate with a corn cob.

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To make the roulade, preheat oven to 200°C (180°C fan oven) mark 6. Line a 33x23cm (13x9in) Swiss roll tin with baking parchment. This is easier to do if you screw it into a tight ball first. On unfolding it again, it will stay much more where you want it.
Sprinkle the Parmesan cheese evenly over the parchment.
Shred cauliflower leaves and stalks in a food processor. No processor? Chop with a knife on a board until the size of green peas
Peel and chop pumpkin in the same way
Now cook the vegetables in a fat of your choice. Butter gives a very good flavour, but is expensive and has a lot of saturated fat. Fat saved from a joint is cheap, and has saturated fat. Olive or rapeseed oil is healthier, but doesn’t give as much flavour here
If your chosen mix of vegetables gives out a lot of water, drain the vegetables and simmer the juices down until a sticky residue, then mix the vegetables back in to include the flavour
Season well with salt and pepper
Once the cooked vegetable have cooled a little, beat in the egg yolks. If you do it when the vegetables are still hot, the yolks will cook.
Whisk the egg whites until stiff and fold into the vegetables
Pile the mix into the baking tin and bake for 20 minutes until cooked through.
Remove from the oven and leave to cool
Once cooled, place a sheet of baking parchment on the worktop and tip the cooled roulade onto it, face down.
Remove the baking parchment on the bottom
Mix the cooked eggs with the mayonnaise and pickle and pile onto he roulade.
Top with shredded lettuce
Now, using the baking parchment to help you, carefully roll the roulade from the short end
If you would like smaller slices, for a buffet maybe, roll the roulade starting from the long side.

a vegetable roulade taken, cooked, from the oven

The cauliflower and pumpkin roulade – cooked

vegetable roulade, ready to be rolled, with the filling in place.

The roulade, ready to be rolled, with the filling in place.

Starting to roll a vegetable roulade with the help of the greaseproof paper.

Use the greaseproof paper to help you to roll the roulade. You can squeeze it gently during the rolling to help keep a nice tight finish.

The vegetable roulade completely rolled.

Is the roulade gluten free?

Yes, this is a gluten free roulade, you won’t need to make any substitutions

What changes can I make to this pumpkin and cauliflower recipe?

a slice of vegetable roulade on plate with a corn cob.

Using 700g vegetables for the full roulade recipe, you can swap the flavours to many different things depending on what you like, and what you have.

grated carrot
grated swede and carrot
mushrooms
mixed frozen veg
butternut squash
sweet potato
green peas, maybe with lemon zest
leeks
roasted peppers, or from a jar
fennel
parsnip
sweetcorn
beetroot and orange
tomato puree

Vary the filling too

flavour the mayonnaise with any pickle, sweet chilli sauce, garlic and ginger or miso
you need something crispy in the middle, so if not lettuce, try chopped cucumber or radish
swap half the eggs for crispy bacon
swap the eggs and mayonnaise for a mushroom ragu
- a carrot ragu
- bolognaise sauce
- sausage cut small, and beans
- leeks in bechamel

Costed at Aldi in April 2023. I assumed the pumpkin and whole cauliflower each weighed 1kg. The cauliflower was priced, even tho many people throw away the stalks and leaves.

I had a pumpkin from a greengrocer, but butternut squash would be fine

The eggs are free range