Ingredients

• Ingredients Scale 1x2x3x 3 – 4 nori sheets 1 package cauliflower rice (16 oz.) or 1 lb. cauliflower head 1 tablespoons rice vinegar 1 mango, sliced 1 avocado, sliced 1 cucumber, julienned 1/4 red cabbage, sliced To serve sesame seeds, black or toasted pickled ginger Dynamite Sauce

Preparation

• Instructions Cauliflower Rice: If using a head of cauliflower, grate cauliflower using a handheld grater or the grater on your food processor. Alternately, place cauliflower in a food processor and pulse until it resembles rice. (If using prepackaged cauliflower rice or pearls, skip this step.) Heat 3 tablespoons water in a pan over medium-high, add cauliflower bits and saute, stirring constantly, for about 4 – 5 minutes. Remove from heat, add rice vinegar and mix well. Set aside, let cool completely. Assemble: Fill a little bowl with water and keep handy. Place a nori sheet, shiny side down, on the bamboo mat. On the edge closest to you, layer and press the cauliflower rice on 2/3 of the sheet. Add the mango, avocado, cucumber and red cabbage lengthwise, leaving about 1 inch on the end. Start rolling the nori, folding over the mango, avocado, cucumber and cabbage, give a good press to secure, and continue to roll. Using the water, wet your finger and dab the top end of the nori with water to seal. Let rest a few minutes before cutting, nori will soften and the seal will dry. Repeat, until ingredients are gone. Using a clean, sharp knife, cut into 6 even rounds, total of 8 pieces. You may need to wipe clean the knife after each cut. Serve with Dynamite sauce, or dipping sauce of choice. Serves 3