Using cauliflower instead of rice is a super secret – that’s not so secret anymore!
I recently made Amber’s Raw Rice Pilaf from Practically Raw, which uses cauliflower and almonds to simulate the rice part of the pilaf. Delicious! I used the left-overs to make almost raw avocado sushi rolls! (They were almost raw because my nori sheets were toasted.)
I spread the raw rice mixture out on the nori sheet, flattened it down with the back of a spoon, added sliced avocado, and rolled tightly. I didn’t use a bamboo rolling mat, which I actually own (thanks to my friend Ellen – who not-so-secretly wants me to use it to make her some avocado sushi – ha!), but I can’t quite remember where I put it. I know it’s safely out of the way – but I can’t remember where that is Don’t you hate that?!
Regardless, the sushi rolls were amazing. Great first attempt at home made sushi!
Before I tried the raw rice pilaf, I riced some cauliflower and used it in place of Bulgar in some raw, oil free tabouli.
1 head cauliflower, riced (chopped small and processed in food processor until resembles rice)
1 bunch parsley, chopped (curly or flat leaf)
2 tomatoes, seeded and diced
2-4 green onions, minced
1/4 c match stick carrots, chopped
2 celery ribs, diced
4 lg radishes, sliced thinly
1/4-1/2 bell pepper (any color)
1 c chopped greens (chard, kale, spinach, lettuce, etc)
1/4 c soy sauce (or tamari, Braggs liquid aminos, coconut aminos, nama shoyu to keep it raw)
1 TBSP curry powder (less for less spice, more for more spice)
1/4 c fresh lemon juice (about 2 juicy lemons) OR ACV
1 TBSP granulated garlic/garlic powder OR 1 tsp fresh garlic, minced
Combine salad ingredients in a large bowl. Combine dressing ingredients in a medium bowl. Stir to combine. Add to salad and toss to combine. Flavors meld over time, so try to allow a few hours before eating. (I usually make mine the day before I plan to eat it.) If the salad is too dry, make a little more dressing, or just add a splash of soy sauce. Additionally, if you don’t mind, you may choose to add a little olive oil. (Sometimes, when I eat a bowl of this salad, I add half of a diced avocado, which makes the salad feel a little more like a meal. )
Don’t be afraid to add your own mix of veggies. Stick to traditionally tabouli veggies or go crazy! Sometimes I add raw or frozen peas to up the protein, fresh (raw) corn for added sweetness, or sliced broccoli crows (just the nibbins) for added everything.