Flourless Cauliflower Roll with Tuna by @helena_pudic

45 min

4 servings

🥦

250 g

Cauliflower

🥕

1 medium carrot

Carrot

🥣

30 ml

Skyr

🧂

1.5 g

Salt

🥚

3 large eggs

Eggs

🫒

5 ml

Olive oil

🐟

240 g

Tuna

🥚

15 ml

Mayonnaise

  1. Preheat

    Preheat the oven to 180°C (356°F) and line a baking tray with baking paper.

  2. Blend
    • cauliflower
    • carrot
    • skyr

    Blend the cauliflower, carrot, skyr, salt, eggs, and olive oil until smooth.

  3. Spread
    • Cauliflower
    • Carrot

    Spread the vegetable batter evenly over the lined baking tray.

  4. Bake

    Bake the roll base for about 30 minutes, until lightly browned and set.

  5. Roll

    Roll the baked base while warm and leave it to cool.

  6. Drain
    • canned tuna
    • vegan mayonnaise

    Drain the canned tuna thoroughly and mix it with the vegan mayonnaise.

  7. Spread
    • canned tuna
    • vegan mayonnaise

    Unroll the cooled base and spread the tuna filling evenly over it.

  8. Roll

    Roll the filled base tightly and chill it before slicing, if desired.

Flourless Cauliflower Roll with Tuna by @helena_pudic

45 min

4 servings

🥦

250 g

Cauliflower

🥕

1 medium carrot

Carrot

🥣

30 ml

Skyr

🧂

1.5 g

Salt

🥚

3 large eggs

Eggs

🫒

5 ml

Olive oil

🐟

240 g

Tuna

🥚

15 ml

Mayonnaise

Preparation Steps

  1. Step 1/8

    Preheat the oven to 180°C (356°F) and line a baking tray with baking paper.

    🍳baking tray
    📜baking paper

  2. Step 2/8

    Blend the cauliflower, carrot, skyr, salt, eggs, and olive oil until smooth.

    🥦cauliflower
    🥕carrot
    🥣skyr
    🧂salt
    🥚egg
    🫒olive oil
    🥤blender

  3. Step 3/8

    Spread the vegetable batter evenly over the lined baking tray.

    🍳baking tray
    📜baking paper
    🥄spatula

  4. Step 4/8

    Bake the roll base for about 30 minutes, until lightly browned and set.

    🍳baking tray

  5. Step 5/8

    Roll the baked base while warm and leave it to cool.

    🍳baking tray

  6. Step 6/8

    Drain the canned tuna thoroughly and mix it with the vegan mayonnaise.

    🐟canned tuna
    🥣vegan mayonnaise
    🥫can opener
    🧺colander
    🥣mixing bowl
    🥄spatula

  7. Step 7/8

    Unroll the cooled base and spread the tuna filling evenly over it.

    🐟canned tuna
    🥣vegan mayonnaise
    🥄spatula

  8. Step 8/8

    Roll the filled base tightly and chill it before slicing, if desired.

Composition

Ingredients

Types

Vegetables, Dairy, Seasonings, Eggs, Oils

Ingredients

Cauliflower, Carrot, Skyr, Salt, Eggs, Olive oil, Tuna, Mayonnaise

Notes

Skyr (or fresh cheese), Salt (to taste), Olive oil (a little), Tuna (drained of oil), Mayonnaise (vegan mayonnaise used, regular or light also work)

Allergens

Milk, Egg

Dietetics

Dietary regimen

Gluten-free, Low-carbohydrate, Pescatarian

Calories

198 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 7g, Fat: 10g, Fiber: 3g

Nutritional Information

Minerals

Potassium: 430mg, Calcium: 80mg, Iron: 1.4mg

Vitamins

Vitamin C: 36mg, Vitamin A: 310µg, Vitamin B12: 1.1µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

blender, baking tray, baking paper, mixing bowl, spatula, can opener, colander

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Appetizer, Snack

Occasions

Lunch, Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Mediterranean

Geographic

Croatia, Europe

Various

Aspect

Texture

Tender, Creamy, Soft

Flavors

Savory, Mild, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the filling contains tuna and eggs), fridge : 3 days (Store in an airtight container,Keep at or below 4°C,Slice just before serving for best texture), freezer : 30 days (Freeze tightly wrapped before slicing,Thaw overnight in the refrigerator,Texture may become softer after thawing)