That was so much fun to make – and can be varied so easily:
- Cauliflower Sushi with Miso-Tamari/Soy-Ginger Sauce For the Cauliflower Sushi, I use organic cauliflower raw (pulsed quickly in a food processor with a dash of rice wine vinegar – it will look like rice). Some prefer it slightly fried afterwards in coconut oil and a bit of onion. Try both and see what you prefer. Place a nori sheed (seaweed) on a sushi mat and put 2-3 tablespoons Cauliflower rice to cover just over half of the surface, then place any vegetable you like on top: kale, avocado, sliced carrots or capsicum, cucumber, tahini, wasabi…and roll it, sticking the ends together with a bit of water brushed on. Sticks really well. For the sauce I added miso, tamari (gluten free soy sauce) and finely chopped ginger together.
- Parsley Pesto In a food processor, mix any herb (parsley, basil or coriander) together with olive oil, pine nuts (1 tablespoon) salt and pepper to taste (parmesan, if you aren’t vegan)
- Red Radishes with Chives, dressed with a touch of vinegar, olive oil, salt and pepper and topped with chives