Vegan Sushi Rolls with Asian Dipping Sauce | Garden Of Eydie

Ingredients

• 4 ounces cauliflower florets
• 1 Medjool date , soaked in warm water for 10 minutes, pitted, roughly chopped
• 1 red bell pepper, core, seeded and very thinly sliced
• 1 yellow bell pepper, cored, seeded and very thinly sliced
• 1 small avocado, seeded, flesh removed and diced into ¼-inch pieces
• 1 nori sheet
• 3 tablespoons orange juice (preferably Valencia oranges)
• 1½ teaspoons 50% less sodium Tamari
• 2 teaspoons Tahini