3 sushi nori sheets
Roughly ½ head of cauliflower broken down into florets
1 avocado, mashed
1 red or orange (or both) bell pepper, cut into thin strips
1 small red onion, cut very finely
½ courgette, cut into thin strips
½ cup of alfalfa sprouts (or any other sprouts of your choice)
½ cup of RAW Organic Sauerkraut
For the tahini dip:
½ cup of RAW Organic Whole Tahini
2 tbsp. RAW Organic Apple Cider Vinegar with Mother
1 tbsp. lemon juice
1 tsp. sweet miso paste
About 2-3 tbsp. of water to reach the desired consistency
Sesame seeds to sprinkle on top (optional)
To make the dip mix all ingredients into a small mixing bowl, until a creamy "paste" is achieved. Add the water gradually until you have a creamy consistency.
To make the cauliflower rice: place the cauliflower florets into a food processor and blitz for few seconds until you have a crumbly rice consistency.
To assemble the rolls: lay the nori sheets on a flat surface, a countertop or chopping board.
Spread the cauliflower rice across the sheet, leaving an empty strip at the top (the side far away from you)
Spread half of the mashed avocado at the closet end of each nori sheet. Lay thinly sliced red bell peppers, sauerkraut, and courgette. Top with alfalfa sprouts. With your hand, take the edge with all the "filling" and flip over onto the nori sheet just until you can no longer see the "filling", keep rolling until you get to the end of the sheet. Wet your fingers with water on the far edge until the nori sheet is damp (this makes it sticky so it will hold together). Finish rolling and press the wet edge onto the rest of the roll to complete. Repeat the process for the other 2 sheets.
With a very sharp knife cut the rolls into about 2 cm thick slices.
Serve the nori rolls onto a plate with the tahini dip and sprinkle with some sesame seeds.