Nori Rolls with Cauliflower Rice

Name: Nori Rolls with Cauliflower Rice
Yield: Makes 3 rolls, 7 pieces per roll
Ingredients: 1 green onion, cut into long, thin strips; ¼ cucumber, peeled and cut into long, thin strips the length of the cucumber; ¼ red or orange bell pepper, cut into long, thin strips; ½ cup (125 ml) fresh herbs, such as basil, cilantro, dill, or parsley, lightly packed; 1 cup (250 ml) alfalfa sprouts; 1 avocado, cut in half, then cut into strips the length of the avocado; 1 tablespoon (15 ml) nutritional yeast flakes; ½ teaspoon (2 ml) salt; 2½ cups (625 ml) cauliflower florets; 6 sheets nori; ½ teaspoon (2 ml) ground turmeric; 1 tablespoon (15 ml) rice vinegar; 1 tablespoon (15 ml) Date Paste

Preparation info

Makes
3
rolls, 7 pieces per roll

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Plant-based nori rolls are delicious and fun to make. Using cauliflower instead of rice keeps the starch and calories low. Serve these rolls with wasabi paste and tamari for dipping.

Ingredients

2½ cups (625 ml) cauliflower florets
½ teaspoon (2

Main course
Vegan

Method

Put the cauliflower in a food processor and pulse into the texture of rice. If there are any large chunks remaining, mash them with a spoon. Transfer to a small bowl and sprinkle with the salt. Mix well and let sit for at least 20 minutes. Transfer to a fine-mesh sieve and squeeze the cauliflower with your hands to remove as much liquid as possible. Put the cauliflower back in the bowl. Add the