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Riced Cauliflower Rainbow Rolls With Satay Sauce

Low Carb | Low Cal | Keto | Nutritious | Plant Based | Vegan

CARBSKCALSTIMESERVESVEG SERVINGS
19g22515 mins3 rolls2

MADE WITH RICED CAULIFLOWER

These yummy low carb Riced Cauliflower Rainbow Rolls are full of nutritious veggies with a delicious satay dipping sauce. Quick & easy to make, this is the perfect recipe for those following a low carb/keto diet.

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.

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