Satisfying snack or a quick bite on the go when you crave something small.
Prep Time: 15 mins
Cook Time: 25 mins
2 sheets puff pastry, thawed
medium bunch of spinach, leaves only
2 garlic cloves, minced
1/2 white onion, finally chopped
1/2 cauliflower head, cut into florets
1 teaspoon dry basil
1 teaspoon coriander
salt and pepper, to taste
2 tablespoons melted dairy-free butter, for brushing
1/4 cup sesame seeds
Bring a large pot with water to a boil, add in spinach and cook for 3 minutes. Take out the spinach and rinse it under cold water then drain and set aside.
Place cauliflower florets into a food processor and pulse until it resembles crumbs. Heat oil in a frying pan over medium heat. Add garlic and cook for 30 seconds. Add onions and cook for 2-3 minutes until golden. Add cauliflower, spices and season to taste. Cook for 5-7 minutes or until tender. Let the mixture cool.
Finely chop spinach leaves.
In a medium bowl combine cauliflower mixture and spinach. Preheat oven to 180°C and line a baking tray with parchment paper.
Lay out 2 sheets of puff pastry, cutting each in half lengthwise. Add about 3 tablespoons of the filling along the long edge and roll the pastry over to seal. Cut into 6 small rolls. Repeat with the remaining pastry. Brush each roll with melted butter and sprinkle with sesame seeds. Bake for 25 minutes or until golden brown. Serve warm and enjoy.