Eosinophilic Esophagitis Friendly Avocado Cucumber Nori Rolls
Total time38 min
Prep time25 min
Cook time8 min
5.0(7)
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 small head cauliflower (about 1 lb), cut into florets
- 1 tbsp apple cider vinegar
- ½ tsp salt
- 1 tsp sesame oil
For the rolls
- 8 sheets nori (toasted seaweed)
- 2 ripe avocados, pitted, peeled, and sliced into thin strips
- 1 english cucumber, cut into thin matchsticks
- 2 scallions (green tops only), thinly sliced
For serving
- 1 tbsp coconut aminos
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until they resemble fine rice grains, about 10–12 pulses per batch. Do not over-process — the pieces should be distinct, not a paste.
- 2
Heat a large dry skillet or wok over medium-high heat. Add the riced cauliflower and cook, stirring frequently, until the moisture has evaporated and the cauliflower is just tender but not mushy, about 6–8 minutes.
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