The "Whole Foods" Vortex
One afternoon I decided to run into Whole Foods quickly to grab some Soba noodles to make some noodle lunch boxes with and of course got sucked into the Whole Foods vortex which meant I grabbed way more things than I really needed. My fridge was already full of food so I kind of squeezed this beautiful head of purple cauliflower way into the back and forgot about it for about a week. After my last blog post, I actually had a bunch of leftover julienned vegetables I was trying to decide what to do with when this recipe came to mind.
It was already nearly 5pm when I decided to make these and that perfect, photo taking daylight was quickly disappearing. I knew I had to act quick, but thankfully most of the work was already done for me as most of my vegetables were already thinly sliced. Now I don't own a proper food processor so I do everything in my Vitamix. For a while I struggled with the fact that I would never be able to rice cauliflower since the blender base was too narrow and would turn it to a pulp at the bottom before ever even touching the top. I did a little research and discovered the beauty of "Wet-Chopping"! You simply chop your cauliflower roughly and throw in the blender. Then fill the blender with water to the top and see the cauliflower float to the top. Because the Vitamix pulls the food down into the blades, all you have to do is pulse it on high and then do two-three quick switches on and off and you will have perfectly riced cauliflower! Just strain through a fine sieve, or if you don' have one you could line a strainer with cheescloth or a tea towel (although a tea towel might take a while to strain through).
Unicorn Sushi Rolls
Now you are certainly able to use regular white cauliflower for this recipe, but using a coloured cauliflower with give you an extra hit of nutrients and get that beautiful Unicorn look!
Unicorn Sushi Rolls:
- 1 head of Purple Cauliflower
- 1 package Sushi Nori
- 1-2 Carrots (extra Unicorn points if you use coloured, heirloom Carrots!)
- half Yellow Pepper
- half a Red Pepper
- half a Cucumber
- a cup or so of Red Cabbage
- Any other colourful veggies you like!
- Kim Chi - make sure it's Vegan if you are plant based!
- Black Sesame Seeds
- Julienne all your vegetables using a sharp knife or mandolin
- Rice your cauliflower and place in microwave for 30 seconds - I generally do not use a microwave but I don't have a steamer I can place the riced cauliflower in. If you know of a good method or steamer for this please let me know in the comments!
- Take the lightly cooked cauliflower and place in a clean tea towel or paper towel and squeeze out excess moisture
- Press a thin layer of cauliflower onto Nori sheet leaving about an inch and a half with no cauliflower on the top
- Place all your veggies and Kim Chi in the centre - don't overload the roll as it may split or not close well. This recipe works best for a few small rolls instead of big monster ones
- Start rolling Nori from the side with the cauliflower right to the edge - fold over top of the filling using a sushi rolling mat (you can get these for cheap at most grocery stores or asian food stores). Once folded over squeeze the filling together and start to roll, it takes some practice to get this tight so don't worry, if it falls apart you can try a different piece of Nori or eat it like a rice bowl!
- Once you've rolled to the edge of the cauliflower you will need to wet the edge of the nori that you've left bare so that it will stick and create a seal. Once you've wet the Nori finish rolling over and give it a good squeeze
- Once you've got all your rolls made take a sharp knife - I usually use a large serrated knife - and run it under some water before you SAW through the roll. The carrots can be a little challenging to get through but you need to make sure not to smash/flatten the roll so a sawing motion works best.
- Sprinkle with black sesame seeds and serve with a side of Brags Soya Seasoning or regular Soya Sauce if not gluten free.