Stepf's Cauliflower Sushi "Rice" Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Cauliflower "Rice": 1/4 cup almonds, soaked for an hour or more1 head cauliflower, core removed and separated into florets1 T tamari (or light soy sauce) 1 T rice wine vinegar2 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 vinegar1 t sriracha (or to taste) 2 cloves garlic, minced1/2 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)
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.
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.
Nutritional Info 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
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