1 Cauliflower, any color!
1 teaspoon Olive oil

Load it up with some (or all) of the following, thinly sliced, or shredded
Asparagus (cooked)
Sweet potato (cooked)

• Cut the cauliflower into bite-sized pieces, enough to loosely fill the food processor.
• Process for 1-2 minutes until it all looks like rice grains.
• Gently sauté in a lightly-oiled pan for 2-5 minutes until soft, adding a tiny splash of water if it looks too dry.
• Let this cool completely before making the sushi.
• To make a roll, place a piece of nori (shiny side down) onto a bamboo rolling mat.
* Spread about 3/4 cup of the cauliflower “rice” in an even layer in the bottom half of the seaweed, all the way to the left, right and bottom edges.
• Add your vegetable fillings, just a little of each, in a strip across the bottom half of the spread “rice”, taking care not to overfill this.
• Using your fingertip, moisten the seaweed with water across the top edge, the one farthest away from you.
• Pick up the edge closest to you with all the fillings, and gently and tightly roll it up until you reach the top, wet edge. Let this sit for a moment to seal.
• Now, using the bamboo mat, firmly roll the roll up, giving a gentle squeeze to keep everything in place.
• Using a really sharp knife, slice into pieces and enjoy!



Founder at c-cooking
Christine is a Health & Wellness Coach / NYC mom / graphic designer / self-taught cook / food blogger who loves making foods from scratch, using whole ingredients. Real food (mostly plants) for real people.

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