If you are trying to both eat your veggies and also reduce your carbs, this is the perfect dish for you! Eating super-healthy cauliflower raw can be a challenge, but as a substitute for rice, it’s wonderful. It’s ready so much faster than rice as well, since it just requires a few seconds in the food processor.
Besides being low carb, this recipe is also low in calories, so it’s perfect if you are looking for something lighter.
It’s very important to lay down a layer of greens first onto the nori sheet before adding the “rice” and other filling ingredients, because the cauliflower has a little moisture and will make the nori soggy pretty quickly if you don’t do this step. If you don’t have lettuce, you can do collard greens or really any green as long as you create a barrier between the rice and the nori.
- 1 head cauliflower
- 2 tablespoons chia seeds
- 1 teaspoon sea salt
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon maple syrup
- 4 sheets of sushi nori
- 4-6 large leaves of lettuce
- 1 carrot, peeled and julienned
- 1 avocado, sliced
- ½ cucumber, julienned
- ¼ cup kim chee, chopped
- 2 green onions, chopped
- To make the cauliflower "rice," wash the head of cauliflower and remove the outer leaves and stem. Roughly chop the florets and place them in a food processor. Pulse the cauliflower in the food processor until the pieces are the size of pieces of rice. Transfer to a bowl and toss with the rest of the rice ingredients. Set aside until you are ready to make the rolls.
- To build the rolls, place 1 sheet of the sushi nori on a sushi mat. Line with the lettuce leaves to keep the nori sheet from getting soggy. Spread out a layer of the cauliflower rice, and then top with some of the julienned carrot, avocado, julienned cucumber, avocado slices and about 1 tablespoon of the chopped green onion. Roll tightly in the sushi mat and seal closed with a little bit of water at the edge of the overlapping nori.
- Cut into ½" slices. Repeat with 3 more rolls.
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