Cauliflower Sushi (Phase 2 and Diabetic)
Posted On January 17, 2014
- 1 head cauliflower
- 1 package of dried seaweed
- 1 t coconut oil
- Vegetables, your choice cut them lengthwise (carrots, cucumbers and zucchini are always good)
- Wash the cauliflower well and break into large sections. Grate the heads and discard the stems. Place the coconut oil in a pan and melt over medium-high heat. Add the cauliflower and cook for 7-10 minutes or until it becomes toasted. Remove from heat and let cool completely. Once the cauliflower is cool, lay out one sheet of seaweed and spread the cauliflower on the seaweed leaving about 1 inch without at one end. At the opposite end of the inch lay down your vegetables. Roll the sushi toward the uncovered seaweed. Wet the uncovered section a bit so it will stick and press a little when you get to that end. Cut into sections and serve with some low sodium soy sauce.
This could be a cautionary recipe for those on phase 1 or you could leave off the seaweed. You could also add some fish to the sushi if you want like salmon or tuna if not a vegetarian.