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  

Salt  

Method:  

• 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. 

  

Enjoy!