Garden Sushi Rolls - alive magazine

Ingredients

• 1 small head of cauliflower, trimmed into florets
• 1 Tbsp (15 mL) tahini
• 1/4 tsp (1 mL) freshly grated ginger
• 2 tsp (10 mL) extra-virgin olive oil, divided
• 1 tsp (5 mL) apple cider vinegar
• 1/4 tsp (1 mL) each salt and freshly ground black pepper, plus extra
• 5 medium-sized collard green leaves, washed and dried
• 1 large carrot, grated
• 1/2 English cucumber, cut into thin matchsticks
• 1 large yellow bell pepper, cut into thin matchsticks
• 1 avocado, thinly sliced
• 2 tomatoes, seeded and finely diced
• 1/4 tsp (1 mL) Sriracha sauce or favourite hot sauce, or more to taste
• 1 tsp (5 mL) chopped fresh chives
• 1 tsp (5 mL) chopped fresh cilantro and/or fresh mint
• Pinch of salt and pepper
• Pickled ginger (see recipe for Pickled Ginger, page 114)