Stepf's Cauliflower Sushi "Rice" Salad

Stepf's Cauliflower Sushi

4 of 5 (1)
member ratings
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


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


    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

    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)


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.
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.

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.

Member Ratings For This Recipe

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    Very Good
    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