Cauliflower Sushi and more

That was so much fun to make – and can be varied so easily:

  1. 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.
  2. 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)
  3. Red Radishes with Chives, dressed with a touch of vinegar, olive oil, salt and pepper and topped with chives
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