CAULIFLOWER SUSHI WITH MUSHROOMS & PICKLED DAIKON

PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) SERVES 4

You’ll need to start this recipe 8 hours ahead. You’ll also need a sushi mat for this recipe.

1kg cauliflower, cut into florets

2 tablespoons coconut oil

1/3 cup (80ml) sushi seasoning

80g enoki mushrooms

80g oyster mushrooms

4 nori sheets

¼ cup (40g) sesame seeds, toasted

1 small bunch chives

1/3 cup (100g) mayonnaise

2 tablespoons tamari

1 teaspoon wasabi paste, approximately

PICKLED DAIKON

1 cup (250ml) sake

1 cup (250ml) rice wine vinegar

1/3 cup (80ml) light agave syrup

2 teaspoons sea salt flakes

½ small daikon (200g), peeled, cut into matchsticks

1 Make pickled daikon.

2 Preheat oven to 200°C/180°C fan. 3 Process cauliflower in a food processor, in two batches, until it becomes fine crumbs. Heat coconut oil in a large frying pan over medium-high heat; cook cauliflower, stirring, for

3 minutes or until cooked through; do not brown. Stir in the sushi seasoning. Spread onto a large tray; refrigerate for 20 minutes or until cool. 4 Meanwhile, trim ends from mushrooms and pull apart.

5 Place sushi mat on clean bench. Place a nori sheet close to the bottom edge of the mat. Press a quarter of the cauliflower firmly onto nori, leaving a 5cm border at the top. Make a slight furrow along the top and bottom of the cauliflower to help when rolling. Sprinkle 1½ teaspoons of the sesame seeds over cauliflower. Add a quarter of the enoki with the cap end facing outwards; place oyster mushrooms in a row next to enoki, then 6 chives and a row of pickled daikon. Place a quarter of the mayonnaise next to the daikon.

6 To roll, fold over the bottom edge and press to roll up firmly. Wet fingers with cold water and dampen the nori border, then continue rolling to enclose. Roll sushi in mat between your hands a few times to make sure it’s well formed. Transfer to a board. Brush top of roll lengthways lightly with a little water; sprinkle with another 1½ teaspoons sesame seeds. Wipe mat clean and repeat with remaining nori, cauliflower, sesame seeds, mushrooms, chives, daikon and mayonnaise.

7 Cut each sushi roll into 5 pieces (don’t be tempted to cut it thinner, as this will squash the sushi – the cauliflower is not as firm as rice). Serve sushi with tamari and wasabi.

PICKLED DAIKON

Combine sake, vinegar, agave syrup and salt in a glass or ceramic bowl. Add daikon. Cover; refrigerate for 8 hours or overnight.