As much as I enjoy cooking, the prep work can take a lot of time that can be better spent doing other things– like eating. These spicy cauliflower summer rolls are super simple and flavorful, and a good way to much your way through a head of cauliflower. They also make for a pretty presentation. One of the secret ingredients is sambal olek, which can be found in many well-stocked supermarkets where you find the Asian prepared sauces.
1 small head of cauliflower, broken into florets
1 tablespoon vegan bouillon
2 tablespoons sambal olek
1/4 cup water
1/2 bag coleslaw or broccoli slaw
10 rice paper wrappers
3 cups water
2 tablespoons peanut butter (with peanuts only, no added oil)
1 teaspoon sambal olek
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 tablespoons water
- Preheat your oven to 350 degrees.
- Mix together the 1 tablespoon vegan bouillon , 2 tablespoons sambal olek and
1/4 cup water to make the marinade.
- Dip the cauliflower pieces in the marinade, and place them on a baking sheet that has been lined with a silicone mat.
- Baked for 15 minutes until they have started to brown on the outside.
- Make the dipping sauce by mixing together 2 tablespoons peanut butter , 1 teaspoon sambal olek, 1 tablespoon rice vinegar, 1 tablespoon soy sauce and two tablespoons water.
- Heat the three cups of water to boiling, and then turn off the heat.
- Dip a wrapper into the water, and remove it after five seconds with a slotted spoon.
- Create each roll by laying the wrapper flat on the cutting board, placing two florets in a corner, tucking the sides and rolling so they are encased, and then adding a row of slaw. Roll and tuck to encase the slaw, and then roll again.
- As you complete each roll, remove it from the cutting board and onto a serving platter, keeping all the rolls covered with a glass lid.
- Serve with the dipping sauce.