Rye Free Avocado Cucumber Nori Rolls

Total time38 min

Prep time25 min

Cook time8 min

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Ingredients

4 servings

For the cauliflower rice

1 small head cauliflower (about 1 lb), cut into florets
1 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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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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