Spinach and Cauliflower Vegan Sausage Rolls

Satisfying snack or a quick bite on the go when you crave something small.


Prep Time: 15 mins
Cook Time: 25 mins
Yields: 2-4


  • 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


  1. 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.
  2. 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.
  3. 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.

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