1. line a biscuit roll pan with parchment paper.

Steam cauliflower until tender, then rinse with cold water. Chop or cut cauliflower with a food processor and pass through a sieve.

3. beat the egg yolks, then mix in the cauliflower, 60 g cheddar cheese and cottage cheese. Season with salt, mustard, nutmeg and pepper.

Whip egg whites until stiff but not dry, then fold in.

4. spread the mixture evenly in the baking dish. Bake in a heated oven at 190 degrees , gas mark 5 for about 20 to 25 minutes until risen and golden brown.

Chop the watercress and set aside a few sprigs for garnish. Melt butter in a small frying pan. Sauté watercress, stirring, for 3 min until tender. Add flour, then stir in yogurt and toss gently for 2 min. Fold in both cheeses.

6 Place the roll on a damp dishcloth covered with parchment paper. Peel off the paper and steam for a few min. Roll up the roll from one of the narrow ends with the new paper.

Unroll the roll one more time, spread the filling evenly, leaving a 2.5 cm border, and roll it up. Place on a baking tray, sprinkle with the remaining cheddar and place in the oven for 5 minutes. If you want to serve the roll hot, bring to the table on the spot, otherwise cool completely.

This feathery mixture of

Cauliflower Roulade

Ingredients:

Filling:

Instructions:

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