Veggie Nori Rolls with Cauliflower Rice

Hello and happy #meatlessmonday!  I've got a great meal for you today - I hesitate to call it a recipe because its so simple - Veggie Nori Rolls with Cauliflower Rice.  

Rice made out of cauliflower - are you skeptical? I was too!  But these rolls were so delicious I'm already dreaming about making them tomorrow, and all the other wonderful things I can do with this "rice."

Why swap cauliflower for rice?  While I love whole grains, I find myself craving lighter foods in the warm weather.  These rolls are my way to satisfy my sushi craving without feeling weighed down.  Also, no oven or stove needed to make these- a big WIN during summer. 

Like most of my recipes, these are totally adaptable.  You can mix up the vegetable fillings for your personal favorites, or what you have on hand.  If you want to boost the protein content of these rolls, add in some sliced tofu (I bet leftover grilled fish or hardboiled egg slices would taste great too). 

Veggie Nori Rolls with Cauliflower Rice // vegan, gluten free, paleo, raw

Makes 3 rolls


- 1/2 head raw cauliflower florets (about 3-4 cups)

- 2 tsp rice wine vinegar

- 1 tsp coconut nectar or coconut sugar (optional)

- 1/2 avocado, sliced

- Raw veggies, sliced or shredded: carrots, beets, cucumbers (or whatever you want!)

- Nori sheets

For serving (if desired): soy sauce/tamari and wasabi or horseradish.  Note: "wasabi" in the US is simply horseradish with coloring added.  So I buy horseradish with no sugar instead and it tastes the same, minus sketchy ingredients! 


1. Make the cauliflower rice: Add cauliflower to your food processor fitted with an S-blade and pulse until all large pieces are gone. I found this works best if you do it in multiple batches (don't overfill the bowl of the food processor).  If you don't have a food processor, you can grate your cauliflower with a box grater for the same effect.  Add the rice wine vinegar and coconut nectar to your rice and mix well. 

 2. Prep the veggies: slice, shred, etc.  Thin shreds/slices work best for rolls.

3. Assemble the rolls: Place a nori sheet on a flat surface (or bamboo rolling mat, if you have one).  Add about one cup of cauliflower rice to one half the nori sheet and press down firmly.  Layer your avocado, veggies, and optional protein on top of the rice (see photos below).  Wet your fingers with water and then roll your nori sheet up!  You can be fancy and slice your roll with a super sharp knife, or you can simply roll it up and eat it like a burrito (that's what I did).   If desired, dip roll into soy sauce/tamari (I mixed some horseradish into my small bowl of tamari for extra kick).  YUM!

Note:  This recipe makes 3 small rolls, which was a perfect meal for me.  

I can't wait to try out more recipes with this cauliflower rice.  Stir fry? Un-fried rice? Tell me what you want to see in the comments below!

I'll be back later this week with an announcement on upcoming events AND a dessert so healthy you can eat it for breakfast (but I promise, it doesn't taste like it!).  Until then, be well!