1 head cauliflower, roughly chopped
1 garlic clove (optional)
Salt flakes and freshly ground black pepper, to taste
1 packet nori sheets
Gluten-free tamari or soy sauce, for dipping (optional)
1 avocado, cut into thick wedges
1 Lebanese cucumber, cut into batons
1 carrot, grated
2 beetroot, grated
1/4 cup (40g) sesame seeds, toasted
Pop your cauliflower chunks into a food processor and blitz until the mixture resembles grains of rice.
Place a saucepan of water over a medium heat, add the cauliflower and garlic clove (whole), if using, and simmer for 10 minutes, or until the cauliflower has just softened. Drain thoroughly, discard the garlic clove, season with salt and pepper and leave to cool slightly (just so it's not too hot to handle), then place the cauliflower mixture between 2 sheets of paper towel and press firmly to absorb as much excess water as possible.
Now it's time to assemble. Lay a nori sheet down on a clean work surface and cover it with a layer of cauli rice, leaving a few centimetres free on the side furthest away from you. In the centre of the sheet, arrange a selection of your lovely filling ingredients neatly in a line, sprinkling over the sesame seeds, then roll it up nice and tight.
Repeat with the rest of the cauli rice, nori sheets and filling ingredients, then slice your sushi roll into bite-sized discs. Dip them into tamari or soy sauce, if you like, and enjoy them straight away!
This is an edited recipe extract from Lola Berry’s new book, Beauty Food, which is featured in the December issue of Women’s Health on sale now.