Stepf's Cauliflower Sushi "Rice" Salad

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)

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.