Riced Cauliflower Rainbow Rolls With Satay Sauce

Method

1. 1 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.
2. 2 Finely slice the carrot, cucumber, beetroot and avocado and set aside.
3. 3 Remove the stems from the cabbage leaves and slice in half. Steam these in a steamer for a few minutes until softened.
4. 4 To make the sauce, combine all of the above ingredients and gradually add in places of water to achieve a smooth, pourable consistency.