1/4 cup melted butter (if vegan use dairy-free butter)
1 tablespoon sesame seeds
Preheat oven to 180°C and line two baking trays with parchment paper.
Place cooked cauliflower in a blender and purée for a few minutes. In a medium bowl, combine cauliflower purée, spinach, peas and parsley. Season with salt and pepper to taste.
Cut each puff pastry sheet in half to create 2 rectangles. (You will have 6 in total). Divide the filling between pastries and roll up, finishing with the seam side down. Cut rolls into 4. Brush the tops with melted butter and sprinkle with sesame seeds.
Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes until golden.