Before you freak out, Skinny Cauliflower Sushi basically entails a bunch of cream cheese and cheddar cheese, some cauliflower and a little sliced turkey. But you hear the word sushi, and you can’t help picture some raw fish rolled up in there. Thank goodness my blog is all about doing things a little differently, right?If you’re making sushi, any kind of sushi, you need to have the right material. Here are all of the things I recommend when it comes to embodying a sushi chef:
Favorites? Well, you see that flamingo plate and you’re just kind of like, I need that and I need it today. Then, you see that bamboo steamer basket and you’re like, so much room for activities. And then you see that sushi kit and it’s the only thing standing in the way of you becoming the Skinny Cauliflower Sushi master.
What do I love about cauliflower? You mean, aside from it being so surprisingly versatile when it comes to baking? Hm, I love its texture. I love how great it tastes with cheese. I love that you can make pizza out of it. And I love its low-carb count. Basically, cauliflower is my best friend in the kitchen. We’re like two florets in a head. Get it? Two peas in a pod reference? No? Ugh, I give up. I am the worst at bad kitchen metaphors. Or am I the best? It’s called a bad kitchen metaphor for a reason.
- Crust Ingredients:
- 3 cups cauliflower (cut into baby florets) (75 calories)
- 2 tablespoons liquid egg-whites (17 calories)
- 1/3 cup fat-free cheddar cheese, shredded (60 calories)
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- Black pepper to taste
- Filling Ingredients:
- 1/3 cup fat-free cheddar cheese (60 calories)
- 1 tablespoon fat-free cream cheese (15 calories)
- 2 oz. (or 6 thin slices) deli meat such as turkey, ham, bologna, etc. (50 calories if using turkey). Garlic salt to taste, if desired.
- Preheat oven to 450F.
- Place washed baby florets of cauliflower in a microwaveable bowl and cook for 8:00 minutes, opening the microwave door half way through to allow the bowl to cool down so that it doesn't over-heat.
- Allow cauliflower to cool for ten minutes.
- Wrap cauliflower in thick paper towels, wrap up and squeeze over the sink like you're ringing out a wet towel. Your cauliflower will mash under the pressure, which is actually a good thing.
- Get rid of all excess water using a tea filter bag. It will make dough far easier to manage.
- In a mixing bowl, combine ALL ingredients for crust and mix until combined.
- Spray a sheet of parchment paper with non-stick oil and pat dough onto it, forming a long rectangle (about twice as long as wide).
- Bake for 8 - 9 minutes
- While baking, spread each slice of deli meat with a little cream cheese and roll up.
- Cut into 3 pieces each.
- When baking is complete, remove from oven and top with filling ingredients.
- Roll dough, long end toward other long end, like you're rolling sushi.
- Bake for an additional 12 - 14 minutes.