Sole roulade with cauliflower cream

Name: Sole roulade with cauliflower cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Sole fillets 1.3 lbs; Fine salt to taste; Cauliflower (to clean) 1.1 lbs; Water 2 cups; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Parsley 5 tbsp; Extra virgin olive oil 6 ¼ tbsp; Cauliflower 2 cups; Marjoram to taste; Wild fennel to taste

it de es fr br

Gluten Free
Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Sole roulade always brings that Italian coastal charm to the table, especially with a creamy cauliflower sauce that's super smooth and tender. This fish roulade recipe shows off how seafood can feel really special—without too much fuss. Folks in Italy, you know, often take fresh, delicate sole, roll it up with light herbs, and steam it until it’s just moist and flaky. Really, it’s something else. Then you lay it on top of that cauliflower cream, which has this soft, almost velvety feel. And the sauce? The parsley sauce with fennel and marjoram cuts through the sweetness of the cauliflower. It gives the fish a fresh kick, making each bite taste a bit like a sea breeze.

Unlike some baked sole dishes from elsewhere, this one from the Italian coast keeps it simple. No heavy breading or too much butter here—just clean flavors. I mean, it really lets the sole do its thing. People sometimes compare this to other Italian seafood roulade classics, with fish stuffed with prosciutto or sage. But here? You get something lighter and a little more elegant. This sole roulade is great for any dinner where you want to impress. And look, it’s not hard to see why it’s a go-to for folks who love that subtle, herby seafood flavor. With the smooth cauliflower cream and the punchy green herb sauce, this dish isn’t just nice to look at—it tastes like you’re at a fancy spot along the Ligurian or Amalfi coast.

The way all those tender, moist layers work together makes every forkful feel kinda special. Definitely a recipe made to shine at a celebration or important family dinner. The combination of fresh herbs and delicate fish creates a dish that feels both light and satisfying—perfect for anyone wanting to bring a taste of Italy to their table. So here's the thing: next time you're planning a meal, consider this dish. Pretty much a way to share that coastal Italian magic with your guests. Really really good stuff.

INGREDIENTS

Sole 1.3 lbs (600 g) - fillets

Fine salt to taste

For the cauliflower cream: Cauliflower 1.1 lbs (500 g) - (to clean); Water 2 cups (500 g); Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the parsley sauce: Parsley 5 tbsp (20 g); Extra virgin olive oil 6 ¼ tbsp (100 g)

To serve: Cauliflower 2 cups (200 g); Marjoram to taste; Wild fennel to taste

Preparation

How to prepare Sole roulade with cauliflower cream

To prepare the sole roulade with cauliflower cream, first clean the cauliflower and cut it into large pieces 1. In a saucepan, heat a bit of oil with a clove of garlic, then add the cauliflower 2 and let it brown. Salt and pepper, then cover the cauliflower with water 3.

Cook over medium-high heat for about 10 minutes or until it softens 4, then blend with an immersion blender 5 to obtain a smooth and homogeneous cream 6. Set aside.

Move on to the parsley sauce: pluck the parsley 7, then blanch it in slightly salted boiling water 8. Drain the parsley in a bowl with ice water 9, being careful to keep the cooking water because it will be needed to cook the sole.

Squeeze the parsley leaves well 10 and transfer them to a bowl. Add the oil 11 and blend with an immersion blender 12.

Once you have obtained a smooth sauce 13, strain it through a sieve 14 and set aside 15.

Now focus on the sole: lay 2 sheets of plastic wrap on the work surface 16, then place 2-3 sole fillets 17 and roll everything tightly 18. You should form a cylinder about 6 inches long 18.

Wrap the ends of the cylinder like a candy 19 and cut off the excess wrap 19. Proceed in this way to form 3 more cylinders. Poke holes in the wrap 20 and place the cylinders in a steamer positioned over the pot with the parsley cooking water 21; you can insert a damp cloth between the pot and the steamer to prevent the steam from escaping. Close the steamer with the lid and cook for about 5-6 minutes.

Meanwhile, finely slice the raw cauliflower with a mandoline 22 23. After the cooking time, remove the wrap 34.

Divide each cylinder into 4 parts 25. You are ready to plate: spread a couple of tablespoons of cauliflower cream at the base 26, then lay the sole roulades and garnish with the parsley sauce and raw cauliflower shavings. Finally, garnish with some fennel and marjoram leaves. Your sole roulade with cauliflower cream is ready to be served 27!