Cauliflower with Avocado and Rice Cracker Salad

Toasted with Furikake Seasoning, Fresh Spinach and Soy Sauce


Serves 4 guests  

Prep time: 30 minutes  


1 whole head of cauliflower 

20 grams or ¼ cup furikake seasoning 

30 grams or 2 oz of avocado oil 

20 grams or 3 T of soy sauce 

1 avocado, sliced 

4 sheets spring roll wrapper, rice paper 

30 grams or 2 ounces of avocado oil – for frying 

8 ounces of fresh baby spinach leaves or 4 handfuls  



  • Mix furikake, oil and soy sauce in bowl and generously season whole head of cauliflower.  Use a brush if necessary. 
  • Roast whole head of cauliflower in oven at 425 degrees (218C) for 20 minutes 
  • Remove from oven and cover with foil allowing it to steam for the remaining 10 minutes 
  • Heat cast iron pan to medium heat and add oil. 
  • With tongs, flash fry the rice paper skin in oil.  It will puff up immediately, remove from pan and rest. 
  • Add spinach to mixing bowl with avocado and crushed up rice cracker from above preparation. 
  • Remove foil from cauliflower and cut into bite size pieces adding the bowl of spinach and avocado. 
  • Season with salt and mix well, the residual heat wilting the spinach lightly.   
  • Portion into 4 servings. 




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