Cauliflower Sushi
Have you ever tried cauliflower sushi? Cauliflower is one of the most surprising vegetables, and its flowers can be used to make cauliflower rice, which is also perfect for sushi. This makes sushi rolls truly nutrient-dense but light on the body. You can choose the toppings you like – carrots, peppers, asparagus and fresh cucumber, for example, all work well. Green onions add a nice flavour too! Cauliflower sushi tastes especially good with a sweet and sour dipping sauce, so it’s worth making it on the side too. It’s a completely salt and fat free recipe, so it’s also perfect for a liver cleanse.
Quantity: 1-2 sushi lovers
Preparation time: 60 minutes
Difficulty: Easy
You will need:
- 480 g cauliflower florets
- 2-3 Norway Leaflets
- 1 red pepper (sliced into thin sticks)
- ½ fresh long cucumber (sliced into thin sticks)
- 1-2 medium-sized carrots (sliced into thin sticks)
- 1 cup red cabbage (sliced into thin strips)
- 1-2 tablespoons chopped green onion
- wasabi powder mixed with water (optional, to serve)
For dipping sauce:
- 2 tbsp maple syrup
- 2 tablespoons lime juice
- ¼ teaspoon cayenne pepper
- ½ teaspoon grated ginger
How to make cauliflower sushi?
Start by making cauliflower “rice”. To do this, place the cauliflower florets in a food processor and process gently until the florets are rice-like grains. Then place the nori sheet, shiny side down, on a kitchen surface or cutting board and place about ¾ cup of cauliflower ‘rice’ on the nori sheet. Spread the cauliflower ‘rice’ evenly over the nori sheet, leaving a couple of centimetres of free space at one edge. Then place the vegetable sticks on top of the ‘rice’ in the middle of the leaf, moisten the free edge of the leaf with water and roll up the sushi tightly. Repeat the process until there is enough raw material. When the sushi rolls are ready, cut the sushi into slices of desired thickness and mix wasabi (optional) and dipping sauce on the side. To make the sauce, in a smaller bowl, whisk together the maple syrup, lime juice, cayenne and grated ginger. Serve immediately!
