Riced Cauliflower Rainbow Rolls With Satay Sauce

Ingredients:

• 1 Pouch Fullgreen Riced Cauliflower
• 1 large carrot
• 1/4 cucumber
• 1/2 large beetroot- peeled
• 1/2 ripe avocado
• Tsp sesame oil
• Pinch turmeric
• 3 large savoy cabbage leaves
• Salt and pepper to taste

Sauce:

• 2 tbsp smooth peanut butter
• Tbsp sesame oil
• 2 tsp soy sauce
• 1 clove garlic-crushed
• Pinch fresh ginger- grated
• Pinch chilli flakes
• Tbsp maple syrup
• Water

Method:

• Start by prepping the riced cauliflower and add this into a frying pan to cook over a medium heat with the sesame oil and turmeric. Cook until all of the water has cooked out and season with salt and pepper to taste.
• Finely slice the carrot, cucumber, beetroot and avocado and set aside.
• Remove the stems from the cabbage leaves and slice in half. Steam these in a steamer for a few minutes until softened.
• To make the sauce, combine all of the above ingredients and gradually add in places of water to achieve a smooth, pourable consistency.