Rainbow cauliflower sushi

Step 1

Place cauliflower into mixing bowl and chop 8 sec//speed 5, mixing with aid of spatula. Transfer into a bowl and set aside.

Step 2

Place cashews into mixing bowl and chop 5 sec/speed 7.

Step 3

Add avocado, sesame oil and wasabi and blend 6 sec/speed 10.

Step 4

Scrape down sides of mixing bowl with spatula and blend for a further 6 sec/speed 10. Transfer into a bowl, then clean and dry mixing bowl.

Step 5

Place 1 nori sheet, shiny side down, onto a bamboo sushi mat. Spread 6 compacted tablespoons of the reserved cauliflower over the bottom two-thirds of the nori sheet, leaving top one-third free. Spread 1 heaped tablespoon of the avocado mixture in a line across cauliflower at the end closest to you. Layer 4 pieces of the capsicum, 4 pieces of the cabbage and 4 pieces of the spring onions/shallots onto avocado mixture. Brush the top edge of nori sheet with water. Using the bamboo sushi mat, begin rolling tightly from the bottom up to form a roll. Allow to sit for 1-2 minutes, seam side down, then slice into 6 pieces. Repeat with remaining nori sheets, cauliflower, avocado mixture and vegetables (makes 6 rolls in total).

Step 6

Place peanuts into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula, then transfer 2 teaspoons of the chopped peanuts into a small bowl and set aside.

Step 7

Add water, syrup, tamari and Sriracha® and blend 1 min/speed 10. Transfer into a small dipping bowl, sprinkle with reserved chopped peanuts and serve with sushi.