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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 412.3
  • Total Fat: 22.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 261.1 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 15.4 g
  • Protein: 13.4 g

View full nutritional breakdown of Stepf's Cauliflower Sushi "Rice" Salad calories by ingredient
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Stepf's Cauliflower Sushi "Rice" Salad

Submitted by: STEPFANIER
Stepf's Cauliflower Sushi

Introduction

I first had cauliflower "rice" while on a raw vegan yoga retreat in Honduras. I'm hooked! It's light yet filling--perfect for summer. I first had cauliflower "rice" while on a raw vegan yoga retreat in Honduras. I'm hooked! It's light yet filling--perfect for summer.
Number of Servings: 4

Ingredients

    Cauliflower "Rice":
    1/4 cup almonds, soaked for an hour or more
    1 head cauliflower, core removed and separated into florets
    1 T tamari (or light soy sauce)
    1 T rice wine vinegar
    2 cloves garlic
    1/2 t fresh ginger, grated (about 1/2 inch)
    3 pieces dulse, snipped into bite-size pieces

    Dressing:
    2 T miso
    1 t tamari (soy sauce)
    1 T rice wine vinegar
    1 t sriracha (or to taste)
    2 cloves garlic, minced
    1/2 t fresh ginger, grated
    2 T water
    2 T sesame oil

    1/2 cup quinoa, cooked
    16 cabbage leaves, tough stems removed, or 1/2 head cabbage, shredded (for a family-style salad)
    3 carrots, grated
    1 English cucumber, chopped
    1 avocado, chopped

    1 small package nori (optional--I use the small packs from Trader Joe's or Annie Chun's)

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Directions

Place the almonds in a food processor and pulse until thoroughly chopped. Add the cauliflower and dulse, pulsing until the mixture resembles rice. Add the seasoning ingredients for the rice and pulse a few more times to combine. Transfer to a bowl. (Note: This can be prepared the night before. The "rice" tastes better the longer it sits. The almonds help the cauliflower stick together and add texture and protein. )

Make the dressing by whisking together all ingredients except the oil in a small bowl. Slowly pour in the oil while continuing to whisk.

You have THREE options for serving.
FAMILY-STYLE SALAD:
Place the cauliflower in a large salad bowl, then top with the cooked quinoa. Drizzle on the dressing. Top with the vegetables, and crumble the nori over the top.

CABBAGE ROLLS:
To serve, place four cabbage leaves on a plate. Top with one small sheet of nori. Place a heaping spoonful of quinoa, then one of cauliflower in the middle of each leaf. Sprinkle on the carrots, cucumber and avocado. Roll up tightly, as you would a burrito and dip into the dressing. (Makes 16 rolls.)

DIY Cabbage Cups
Serve the cauliflower and quinoa in separate bowls, and arrange the remaining vegetables on a platter. Build your own cabbage cups at the table using whatever salad ingredients you have on hand and serve dressing in individual ramekins or soy sauce cups.


Serving Size: 4 salads

Number of Servings: 4

Recipe submitted by SparkPeople user SP_STEPF.






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Member Ratings For This Recipe

  • Delicious, but very time consuming and messy to make. I would leave out some of the ingredients because it was tons of chopping. - 9/14/11

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