Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Cheesy Cauliflower Puffs
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- Level: Easy
- Total: 1 hr 25 min
- Active: 30 min
- Yield: 10 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 216
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 56 mg
- Sodium
- 452 mg
These easy homemade pastries turn frozen cauliflower rice into something unexpectedly flavorful. Four cheeses mixed with the cauliflower melt into a creamy, savory filling that gets tucked inside buttery storebought puff pastry. A quick bake creates handheld puffs with a golden flaky exterior and a gooey center. They’re snackable, kid‑friendly and sneak in a dose of veggies without anyone noticing. Serve them warm with marinara sauce for dipping and you’ve got an irresistible treat. Plus they’re surprisingly quick to put together, and you can even freeze extras and bake them right from frozen — ideal for after school or anytime you need a warm, tasty snack.
- Level: Easy
- Total: 1 hr 25 min
- Active: 30 min
- Yield: 10 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 216
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 56 mg
- Sodium
- 452 mg
Ingredients
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Directions
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Place the cauliflower rice in a fine mesh-strainer and press to remove excess liquid (about 1/4 cup liquid will come out). Discard the liquid.
- Stir the cream cheese, Cheddar, mozzarella, Parmesan, Italian seasoning, granulated garlic and 1/4 teaspoon salt together in a medium bowl. Stir vigorously until evenly mixed. Stir in the cauliflower until evenly distributed. The mixture will be thick.
- Unroll the puff pastry on a work surface. Divide the filling between the sheets (about a heaping 1 1/3 cups for each) and spread evenly over each sheet leaving a 1/2-inch border on the sides closer and opposite to you. Working with one sheet, brush the opposite edge with the beaten egg, then tightly roll the pastry into a log and place seam-side down. Stretch to about 10 inches long. Slice into five 2-inch-thick pieces and transfer the pieces to one of the prepared baking sheets leaving about 3 inches between each. Repeat the same process with the second puff pastry sheet and remaining filling.
- Brush the top of each pastry piece with a thin layer of the egg and sprinkle with sesame seeds.
- Bake, rotating the pan about halfway through, until golden brown, about 35 minutes.
- Remove from the oven and set aside to cool until just warm, about 10 minutes. Meanwhile, bring the marinara to a simmer over medium heat in a small saucepan. Enjoy the puffs immediately with the marinara for dipping, or cool the puffs and freeze them (see Cook’s Note).
Cook’s Note
To freeze the pastries, let them cool to room temperature, pack them in a resealable freezer bag in a single layer and freeze for up to 2 months. You can reheat the puffs right from frozen on a baking sheet in a 350-degree-F oven until warmed through, 25 to 30 minutes.
