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
  • 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
    shredded cauliflower stalks
    shredded cauliflower and chopped pumpkin
  • 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 rolled vegetable roulade.

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

Other recipes using cauliflower

Cauliflower leaves – what do you do with them?

Kounoupithi Yiahni or Tomato Stewed Cauliflower. A traditional Greek food

Cauliflower Leaves Pesto

Mixed Vegetable Roulade

5 from 1 vote
A vegetarian recipe using cauliflower stalks and pumpkin. Shredded lettuce and egg mayonnaise combine to create a creamy filling wrapped in a savoury sponge.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course:
Dinner
,
Lunch
,
Picnic
Cuisine:
English
Gluten Free
Servings: 6
Cost per portion 72p
Calories: 442kcal
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Ingredients

Roulade

  • 350 g pumpkin or butter nut squash, chopped
  • 350 g cauliflower stalk, shredded
  • 2 tblsp parmesan grated
  • 30 ml oil olive or rapeseed
  • 6 med medium eggs separated
  • salt and pepper

Filling

  • 6 med eggs hard boiled
  • 200 g mayonaise
  • lettuce shredded

Instructions

Roulade

  • 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.
    2 tblsp parmesan
  • Shred cauliflower leaves and stalks in a food processor. No processor? Chop with a knife on a board until the size of green peas
    350 g cauliflower
  • Peel and chop pumpkin in the same way
    350 g pumpkin
  • 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
    30 ml oil
  • 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
    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.
    6 med medium eggs
  • 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

Filling

  • Put the eggs into cold water, bring to the boil and simmer for 7 minutes.
  • Drain and cool in cold water.
  • Peel the eggs.
  • Chop the eggs quite small and place in a bowl
    6 med eggs
  • Add the mayonnaise and pickle
    200 g mayonaise
  • Mix well

Assemble

  • Pile the mayonnaise and egg mix onto the roulade.
  • Top with shredded lettuce
    lettuce
  • Now, using the baking parchment to help you, carefully roll the roulade from the short end
  • If it breaks, it doesn't really matter, it still tastes good!

Notes

This is a gluten free recipe
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
  • 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
 

Nutrition

Nutrition Facts
Mixed Vegetable Roulade
Serving Size
 
255 g
Amount per Serving
Calories
442
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
17
g
Monounsaturated Fat
 
13
g
Cholesterol
 
345
mg
115
%
Sodium
 
434
mg
19
%
Potassium
 
505
mg
14
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
15
g
30
%
Vitamin A
 
5501
IU
110
%
Vitamin C
 
33
mg
40
%
Calcium
 
135
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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A Pinterest image of a mixed vegetable roulade

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